Lentil, Bonito Tuna and Sherried Rice Salad Recipe

Cook Time: 30 minutes

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

In a small saucepan, heat the stock, sherry, oregano, and bay leaf to just below simmering; check for salt.
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.
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.
Whisk together the remaining olive oil, vinegar, and grated tomato; season with salt and several grinds of black pepper.
When the rice has cooled stir in the lentils, cucumber and dressing, combining well; gently fold in the tuna flakes.
On each salad plate, place a bed of the spinach leaves then the rice salad.
Garnish with torn basil leaves.