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Lentil, Bonito Tuna and Sherried Rice Salad Recipe

Cook Time: 30 minutes

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Servings: 4

Ingredients

  • 500ml fish (or vegetable) stock
  • 100ml sherry
  • 2 tsp oregano
  • 1 large bay leaf, bruised
  • 8 tbsp (120ml) olive oil
  • 1/2 cup shallot, finely chopped (about 3 shallots)
  • 200g Bomba rice
  • 2 cloves garlic, chopped
  • 2 tbsp sherry vinegar
  • 2 medium tomatoes, halved and grated (leaving the skin)
  •   salt
  •   pepper
  • 1 lentils, rinsed and drained
  • 250g white tuna in olive oil, drained and separated into large flaked
  • 1 cup cucumber, peeled, seeded and cut into a 1 cm / 1/2” dice (most of a medium cucumber)
  • 100g baby spinach leaves
  •   basil leaves to garnish

Preparation

  1. In a small saucepan, heat the stock, sherry, oregano, and bay leaf to just below simmering; check for salt.
  2. In a second saucepan, heat 2 tbsp of the olive over a medium heat; add the shallot and cook for a few minutes until the shallot starts to soften; add the rice and garlic, stirring well to coat with oil.
  3. Stir in the stock, bring to a simmer, cover and cook, without further stirring, over a very low setting until all the liquid has been absorbed, about 15 minutes. Remove from heat and leave covered for a further 5 minutes; transfer the rice to a salad bowl, remove the bay leaf and stir lightly with a fork.
  4. Whisk together the remaining olive oil, vinegar, and grated tomato; season with salt and several grinds of black pepper.
  5. When the rice has cooled stir in the lentils, cucumber and dressing, combining well; gently fold in the tuna flakes.
  6. On each salad plate, place a bed of the spinach leaves then the rice salad.
  7. Garnish with torn basil leaves.

Vegetable broth

Dry sherry

Oregano

Bay leaves

Olive oil

Shallots

Rice

Garlic

Vinegar

Tomatoes

Salt

Pepper

Lentils

Canned tuna

Cucumber

Baby spinach leaves

Fresh basil

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