Like my quick puttansesca sauce, the only thing you need to cook here is the rice - all the other ingredients are brought alive when the hot rice hits them and the flavors combine to make this simple, yet delicious dish. I like to make this in bulk as it keeps its bite well in the fridge and is easy for packed lunches or quick summer suppers.
Serves 6
Ingredients
2 cups brown short grain rice
½ cup red onion, finely chopped
2 cloves garlic, cut in half
1 teaspoon rose harissa or chili paste
juice and rind of 1 lemon
2 cups of cherry tomatoes, quartered
½ cup mint, finely chopped
½ cup parsley, finely chopped
6-7oz jar/can of tuna fillets
1-2 tablespoons Taste #5 Bomb
a good glug of extra virgin olive oil
Kosher salt and freshly ground black pepper
Method
- Cook the rice as per the packet instructions but keeping its bite i.e. still a little al dente. Drain and set aside for 5 minutes to cool while you prepare the other ingredients.
- Put all the other ingredients in a large bowl. When the rice has cooled slightly pour it over the other ingredients and toss all together until all the flavors are combined. Season to taste.
