Calanques salad with tuna

Calanques salad with tuna
Packed with fresh flavours!
People

recipe_people 4

Preparation Time

recipe_clock 10 min

Cooking Time

recipe_cooking 15 min

What you need for this recipe

Ingredients

All ingredients
  • 2 tins 1/10 (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
Steps
  1. Cook the rice for 15 minutes, drain and cool.
  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.
  3. Off the heat, add the finely diced raw fennel, the drained rice, the tomatoes cut into quarters and the chopped parsley.
  4. Season to taste.
  5. Transfer the mixture to shot glasses.
  6. Chill for at least 30 minutes.
  7. Decorate with a basil leaf or fennel top before serving.
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