Japanese tuna and brown rice salad Detox
|Canned tuna doesn´t get much better than this!!!!|
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