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)
Must have
A classic: tender tuna that just melts in your mouth!
€15.50
€15.50
Let's get started
Total time
25 min
Preparation
10 min
Cooking
15 min
-
Step 1Cook the rice for 15 minutes, drain and cool
-
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
-
Step 3Off the heat, add the finely diced raw fennel, the drained rice, the tomatoes cut into quarters and the chopped parsley
-
Step 4Season to taste
-
Step 5Transfer the mixture to shot glasses
-
Step 6Decorate with a basil leaf or fennel top before serving.
Other ideas
to capsize your taste buds
Envoyer le lien par e-mail