Lentil, Bonito Tuna and Sherried Rice Salad Recipe from Frutta Si

Lentil, Bonito Tuna and Sherried Rice Salad Recipe

Cook Time: 30 minutes


Servings: 4


  • 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


  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


Bay leaves

Olive oil









Canned tuna


Baby spinach leaves

Fresh basil

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