Tuna, brown rice, sumac and green bean salad. Photo: Marina Oliphant
1 ½ cups of brown rice, boiled in salted water for 25 minutes, drained
50ml of extra-virgin olive oil
20ml of sherry vinegar
½ lemon, juiced
1½ tablespoons of ground sumac
Salt and freshly ground black pepper
185g tin good-quality tuna in oil, drained
2 large handfuls of green beans trimmed and split lengthways, cooked in salted boiling water for 3 minutes, drained and kept warm
10 flat-leaf parsley leaves, very finely sliced
3 sprigs mint, roughly chopped
2 spring onions, finely sliced
3 soft-boiled eggs, shelled and torn (or cut) in half, warm
3 tbsp pine nuts, toasted
Whisk together the oil, vinegar, lemon juice and sumac to create a dressing. Reserve 1-2 tablespoons of dressing and pour the rest over the rice while it's warm. Toss, then season with salt and pepper.
Stir tuna through the rice and transfer to a serving plate.
In another bowl, mix beans with herbs and spring onions and reserved dressing. Scatter the bean mix over the rice, then the egg halves and pine nuts and serve.
- Main Ingredients - Fish
- Cuisine - Middle Eastern
- Course - Light lunch, Dinner, Lunch
- Occasion - Midweek dinner