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RICE SALAD WITH YELLOWFIN TUNA

Check out our rice salad with yellowfin tuna and prepare a delicious lunch to take with you to work.
READY IN

COOKING TIME

PREP TIME

SERVES

ingredients

  • 5 tbsp Brindisa Arbequina Olive Oil, divided
IN STOCK
  • 250g Calasparra Paella Rice DOP
IN STOCK
  • 1/4 tsp Santo Domingo Smoked Paprika DOP Bittersweet
OUT OF STOCK
  • 600ml vegetable stock or water
  • 75g Brindisa Fritada Pepper and Tomato Sauce
IN STOCK
  • 1/2 tsp Catalan oregano
  • 1 tsp salt
  • 1 tbsp Valdespino Sherry Vinegar
IN STOCK
  • 1 tin Ortiz Yellowfin Tuna Fillets in Olive Oil (250g)
  • 3 tomatoes, cored, seeded and diced
  • 12 Brindisa Empletre Black Olives black olives, pitted and coarsely chopped
IN STOCK
  • 4 Navarrico Whole Piquillo Peppers, cut into strips or squares
IN STOCK
  • 2 spring onions, thinly sliced on the diagonal
  • roughly chopped parsley to garnish

METHOD

  1. Heat 2 tbsp of the oil in a pan over a medium heat. Stir in the rice and pimentón followed by the stock, fritada, oregano and salt.
  2. Bring to the boil, reduce the heat, cover and simmer until the water has been absorbed and the rice is tender.
  3. Remove from the heat, uncover and set aside to cool.
  4. In a mixing bowl whisk together the remaining 3 tbsp olive oil and the sherry vinegar. Add the remaining ingredients and toss to coat.
  5. Stir in the rice and garnish with parsley.

ingredients

  • 5 tbsp Brindisa Arbequina Olive Oil, divided
(each)
IN STOCK
  • 250g Calasparra Paella Rice DOP
IN STOCK
  • 1/4 tsp Santo Domingo Smoked Paprika DOP Bittersweet
OUT OF STOCK
  • 600ml vegetable stock or water
  • 75g Brindisa Fritada Pepper and Tomato Sauce
IN STOCK
  • 1/2 tsp Catalan oregano
  • 1 tsp salt
  • 1 tbsp Valdespino Sherry Vinegar
IN STOCK
  • 1 tin Ortiz Yellowfin Tuna Fillets in Olive Oil (250g)
  • 3 tomatoes, cored, seeded and diced
  • 12 Brindisa Empletre Black Olives black olives, pitted and coarsely chopped
IN STOCK
  • 4 Navarrico Whole Piquillo Peppers, cut into strips or squares
IN STOCK
  • 2 spring onions, thinly sliced on the diagonal
  • roughly chopped parsley to garnish

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