Marinara Rice Cocottine

Preparation:

Preparation: Boil the rice in boiling salted water and drain it al dente (that is, after about 10-12 minutes). Meanwhile prepare a tuna sauce: finely chop the onion, garlic, carrot, celery and parsley and let them dry in a pan with 40 g of butter; add the tuna, mashing it with a fork; stir, then wet with a glass of warm water, in which you will have diluted the tomato paste; Finally, season with salt and pepper and let the sauce thicken. Butter four casserole dishes (small individual ovenproof dishes) and sprinkle them with breadcrumbs. Season the rice with the tuna sauce, the two beaten eggs and the grated pecorino cheese, then distribute it in the small oven-proof dishes, leveling the surface with the back of the spoon. Bake at 200 degrees for 20 minutes. After this time, bring the dishes directly to the table, placing them on the serving plate, previously covered with a napkin.