Calanques salad with tuna

4 people
10 min preparation time
15 min cooking time

All ingredients

  • 2 tins of 160 g la belle-iloise tuna in extra virgin olive oil

  • 60 g Basmati/wild rice mixture (170 g cooked)

  • 3 halves dried tomatoes (approx. 20 g)

  • 8 pigeon heart tomatoes (approx. 120 g)

  • 1 small raw fennel bulb (approx. 25 g) or grilled aubergine antipasti

  • 5 pinches chopped parsley (3 g)

  • 1 clove garlic (5 g)

Let's get started

Total time
25 min
Preparation
10 min
Cooking
15 min
  • Step 1
    Cook the rice for 15 minutes, drain and cool
  • Step 2
    Fry the chopped garlic in some of the oil from the tuna, add the dried tomatoes cut into thin strips and the flaked tuna
  • Step 3
    Off the heat, add the finely diced raw fennel, the drained rice, the tomatoes cut into quarters and the chopped parsley
  • Step 4
    Season to taste
  • Step 5
    Transfer the mixture to shot glasses
  • Step 6
    Decorate with a basil leaf or fennel top before serving.
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