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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

25 minutes

PREP TIME

15 minutes

SERVES

4-5 people

ingredients

  • 500ml vegetable stock
  • 100ml Fino or Manzanilla sherry
  • 1 tsp Catalan oregano
  • 1 bay leaf, bruised
  • 6 tbsp Brindisa Arbequina Olive Oil
IN STOCK
  • 2 medium shallots, chopped
  • 200g Illa del Riu bomba rice
IN STOCK
  • 2 garlic cloves, chopped
  • 1 tbsp Valdespino sherry vinegar
IN STOCK
  • 1 medium tomato, halved and grated (discarding the skin)
  • salt and pepper
  • 1 Navarrico Lentils, rinsed and drained
IN STOCK
  • 1 cup cucumber, peeled, seeded and cut into a 1 cm dice
  • 1 tin Ortiz Yellowfin Tuna Fillets in Olive Oil (250g), flaked
IN STOCK
  • about half a bag of baby spinach leaves
  • torn 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.
  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. Remove from heat and leave covered for 10 minutes. Transfer the rice to a salad bowl, remove the bay leaf and stir lightly with a fork.
  4. Whisk together the remaining 4 tbsp 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. 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 vegetable stock
  • 100ml Fino or Manzanilla sherry
  • 1 tsp Catalan oregano
  • 1 bay leaf, bruised
  • 6 tbsp Brindisa Arbequina Olive Oil
IN STOCK
  • 2 medium shallots, chopped
  • 200g Illa del Riu bomba rice
IN STOCK
  • 2 garlic cloves, chopped
  • 1 tbsp Valdespino sherry vinegar
IN STOCK
  • 1 medium tomato, halved and grated (discarding the skin)
  • salt and pepper
  • 1 Navarrico Lentils, rinsed and drained
IN STOCK
  • 1 cup cucumber, peeled, seeded and cut into a 1 cm dice
  • 1 tin Ortiz Yellowfin Tuna Fillets in Olive Oil (250g), flaked
IN STOCK
  • about half a bag of baby spinach leaves
  • torn basil leaves to garnish

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