Thursday, 5 January 2017

Japanese tuna and brown rice salad Detox

If there’s one thing you can guarantee about any recipe written for the first week of a new year, it’s that it will be full of fresh ingredients. With the passing of midnight on 31 December, we all get a clean slate. All those images of roast potatoes and mince pies are quietly erased, to be replaced by lemon zest shavings, bright green leaves and gently steamed fish.I´m all for a new year detox and I cast my mind back to a favourite Japanese salad my late sister-in-law used to make.Its very simple and can be made with store cupboard staples.
Canned tuna doesn´t get much better than this!!!!
Canned tuna is a mainstay of the Portuguese pantry, or any pantry for that matter. Who doesn't have a can or two stacked on that shelf, ready to be opened in a pinch for a quick sandwich? While the familiar tuna packed in water is fine for many recipes, when you really want the tuna to shine—like in Niçoise salad or a pasta sauce—tuna in olive oil is a much tastier choice. It's rich and meaty, moist from the oil, and packed with satisfying tuna flavour.This is exactly what you want for this particular salad,so don´t stint at the price.
Tuna packed in olive oil is generally made with yellowfin tuna instead of albacore, and they're filleted and canned by hand, resulting in larger, appealing chunks. Many olive-oil-packed tunas come in jars, but cans are available too, and cans tend to be less expensive.
“Ventresca de atum (o-toro)” is a special class of tuna, cut from the prized belly meat (what the Japanese call toro) of yellowfin or bluefin tuna.Jars or cans of this tuna, packed in olive oil, can be quite expensive, but the buttery, silky texture and rich complex flavour make it the "caviar" of canned tunas
Teruko´s brown rice tuna salad

425g can best quality canned tuna in olive oil (see above)
1 cup cooked brown rice ( 100g ) cooled
1 bunch spring onions thinly shredded
1 Lebanese  cucumber
2 tbsp extra virgin oilve oil plus extra to drizzle
4 celery stalks,finely chopped leaves reserved
1 green pepper
2 tablespoons rice vinegar
flat leaf parsley leaves for garnish
Whisk together the olive oil and rice vinegar,season to taste.
Place the rice celery cucumber spring onions and green pepper in a large bowl and toss gently to combine.Toss with enough dressing that the rice glistens.Top with celery leaves and flor de sal.Finish with a final drizzle of olive oil



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