500ml | fish (or vegetable) stock |
100ml | sherry |
2 tsp | oregano |
1 large | bay leaf, bruised |
8 tbsp | (120ml) olive oil |
1/2 cup | shallot, finely chopped (about 3 shallots) |
200g | Bomba rice |
2 cloves | garlic, chopped |
2 tbsp | sherry vinegar |
2 medium | tomatoes, halved and grated (leaving the skin) |
salt | |
pepper | |
1 | lentils, rinsed and drained |
250g | white tuna in olive oil, drained and separated into large flaked |
1 cup | cucumber, peeled, seeded and cut into a 1 cm / 1/2” dice (most of a medium cucumber) |
100g | baby spinach leaves |
basil leaves to garnish |