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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

LENTIL, TUNA & SHERRIED RICE SALAD

Lentil, tuna & sherried rice salad, healthy, filling and quick to prepare, try one of our most popular lunch box recipe ideas.
READY IN

30 minutes

COOKING TIME

20 minutes

PREP TIME

10 minutes

SERVES

4 people

ingredients

  • 500ml fish or vegetable stock
  • 100ml Manzanilla sherry
  • 2 tsp Catalan oregano
  • 1 large bay leaf, bruised
  • 8 tbsp Brindisa Arbequina olive oil
IN STOCK
  • 1/2 Cup shallot, finely chopped (about 3 shallots)
  • 200g Illa del Riu bomba rice
IN STOCK
  • 2 garlic cloves, chopped
  • 2 tbsp Valdespino sherry vinegar
IN STOCK
  • 2 medium tomatoes, halved and grated (leaving the skin)
  • Salt and pepper
  • 1 Navarrico lentils, rinsed and drained
IN STOCK
  • 1 cup cucumber, peeled, seeded and cut into a 1 cm / 1/2” dice (most of a medium cucumber)
  • 1 tin Ortiz Yellowfin tuna in olive oil
IN STOCK
  • 100g baby spinach leaves
  • Basil leaves to garnish

METHOD

  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.

ingredients

  • 500ml fish or vegetable stock
  • 100ml Manzanilla sherry
  • 2 tsp Catalan oregano
  • 1 large bay leaf, bruised
  • 8 tbsp Brindisa Arbequina olive oil
IN STOCK
  • 1/2 Cup shallot, finely chopped (about 3 shallots)
  • 200g Illa del Riu bomba rice
IN STOCK
  • 2 garlic cloves, chopped
  • 2 tbsp Valdespino sherry vinegar
IN STOCK
  • 2 medium tomatoes, halved and grated (leaving the skin)
  • Salt and pepper
  • 1 Navarrico lentils, rinsed and drained
IN STOCK
  • 1 cup cucumber, peeled, seeded and cut into a 1 cm / 1/2” dice (most of a medium cucumber)
  • 1 tin Ortiz Yellowfin tuna in olive oil
IN STOCK
  • 100g baby spinach leaves
  • Basil leaves to garnish
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