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Rice salad with yellowfin tuna

Check out our rice salad with yellowfin tuna and prepare a delicious lunch to take with you to work.

Rice salad with yellowfin tuna

Ready In

25 minutes

Cooking time

15 minutes

Prep time

10 minutes

Serves

4-5 people

Ingredients
2 tbsp Brindisa Arbequina olive oil
75g Brindisa Fritada
1 tbs sea salt
¼ tsp dried oregano
A pinch of bittersweet pimentón
250g Calasparra rice
600ml water
200g Ortiz yellowfin tuna
220g vine tomatoes
50g Empeltre black olives
45g Navarrico piquillo peppers
2 spring onions
1 tbsp flat leaf parsley
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Method

  1. Drain the tuna fillets and break into 2cm pieces.
  2. Cut each tomato into 1cm pieces.
  3. Chop the olives into 1cm pieces.
  4. Cut the piquillo peppers into thin strips or squares.
  5. Slice the spring onion very finely on the diagonal.
  6. Rough chop the parsley for the garnish and set aside.
  7. To prepare the rice, heat the oil in a pan over a medium heat, add the fritada, salt, oregano, pimentón and stir for 2 minutes.
  8. Add the rice and water, bring to the boil, then cover and simmer for about 12 minutes, or until the water has been absorbed and the rice is tender.
  9. Remove from the heat and set aside to cool.
  10. For the dressing, blend the sherry vinegar and garlic in a food processor. Add olive oil and mix into the vinegar and garlic paste. Set aside.
  11. Finally, combine the ingredients once the rice is cool then add the tomato, tuna, olives, piquillo peppers and spring onions. Mix well to combine.
  12. Finally toss with the dressing and garnish with the fresh parsley.

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Ingredients
2 tbsp Brindisa Arbequina olive oil
75g Brindisa Fritada
1 tbs sea salt
¼ tsp dried oregano
A pinch of bittersweet pimentón
250g Calasparra rice
600ml water
200g Ortiz yellowfin tuna
220g vine tomatoes
50g Empeltre black olives
45g Navarrico piquillo peppers
2 spring onions
1 tbsp flat leaf parsley
Add all to basket

Add in stock items to your basket

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