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Spanish poke bowl – Tuna in oil & rice salad

Spanish poke bowl – Tuna in oil & rice salad

Any left over rice after a meal? … Food is precious and should not be wasted, no matter how much might be left over.  Use it up and make this quick, colourful, & delicious Tuna salad perfect to fill up your lunch box for a quick & healthy snack. And who knows ?? You might even decide to cook an  extra cup of rice.

Ingredients

  1. Tuna in oil - Bonito del Norte
  2. Left over cooked rice
  3. Cherry tomatoes
  4. Red onions
  5. Tin of Corn
  6. Flat leaf parsley
  7. Pitted black olive
  8. Sweet red pepper
  9. Seasonning

Method

  1. 1 Chop down your vegetables as illustrated. Cut them big, cut them small. This is your call.
  2. 2 Add the Tuna, we recommend to add some of the olive oil from the jar to the salad, so it is not all go waste either.
  3. 3 Mix together, season to taste and store in your fridge in a sealed container for up to 3-4 days
  4. 4 Want to jazz this up even further. Crack open one of our gourmet anchovies tin on top of your Tuna salad

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We are Fishmongers. 100 % of our Wild fish is sourced straight off the boats. When fish lands, all hands on deck join in to sort, fillet, and pack all orders on time for our courier to pick up.
 
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