Calanques salad with Tuna
4
people
10 min
preparation time
15 min
cooking time
All ingredients
2 tins of 160g la belle-iloise Tuna in extra virgin olive oil
60 g Basmati/wild rice mixture (170g cooked)
3 halves dried tomatoes (approx. 20g)
8 pigeon heart tomatoes (approx. 120g)
1 small raw fennel bulb (approx. 25g) or grilled aubergine antipasti
5 pinches chopped parsley (3g)
1 clove garlic (5g)
Must have
A classic: tender tuna that just melts in your mouth!
€15.95
€15.95
Let's get started
Total time
25 min
Preparation
10 min
Cooking
15 min
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Step 1Cook the rice for 15 minutes, drain and cool
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Step 2Fry the chopped garlic in some of the oil from the tuna, add the dried tomatoes cut into thin strips and the flaked tuna
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Step 3Off the heat, add the finely diced raw fennel, the drained rice, the tomatoes cut into quarters and the chopped parsley
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Step 4Season to taste
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Step 5Transfer the mixture to shot glasses
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Step 6Decorate with a basil leaf or fennel top before serving
Other ideas
to capsize your taste buds
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