Lentil, Bonito Tuna and Sherried Rice Salad Recipe

Total Time:

30 minutes(Cooking)



Lentil, Bonito Tuna and Sherried Rice Salad Recipe


500mlfish (or vegetable) stock
2 tsporegano
1 largebay leaf, bruised
8 tbsp(120ml) olive oil
1/2 cupshallot, finely chopped (about 3 shallots)
200gBomba rice
2 clovesgarlic, chopped
2 tbspsherry vinegar
2 mediumtomatoes, halved and grated (leaving the skin)
1lentils, rinsed and drained
250gwhite tuna in olive oil, drained and separated into large flaked
1 cupcucumber, peeled, seeded and cut into a 1 cm / 1/2” dice (most of a medium cucumber)
100gbaby spinach leaves
basil leaves to garnish


  1. In a small saucepan, heat the stock, sherry, oregano, and bay leaf to just below simmering; check for salt.
  2. 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.
  3. 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.
  4. Whisk together the remaining olive oil, vinegar, and grated tomato; season with salt and several grinds of black pepper.
  5. When the rice has cooled stir in the lentils, cucumber and dressing, combining well; gently fold in the tuna flakes.
  6. On each salad plate, place a bed of the spinach leaves then the rice salad.
  7. Garnish with torn basil leaves.

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