FISH RECIPES
Basmati rice with tuna, snow peas, pistachios and mandarins
Gourmet rice salad, perfect for tantalising the palate and conquering all your senses with its delicate colours and original harmony of flavours.
Difficulty: Easy
Preparation: 15 min
Cooking: 7 min
Doses: 4 people
Cost: Medium
As an alternative to tuna, you can use other kinds of seafood, such as smoked salmon in strips or steamed shrimps cut lengthwise. Give free rein to your taste and imagination.
Difficulty: Easy
Preparation: 15 min
Cooking: 7 min
Doses: 4 people
Cost: Medium
As an alternative to tuna, you can use other kinds of seafood, such as smoked salmon in strips or steamed shrimps cut lengthwise. Give free rein to your taste and imagination.
Ingredients
Fior d’Himalaya Rice 250g
Tuna belly in oil 200g
Snow peas 120g
Mandarins 3
Peeled Pistachios 25g
Chervil
Chilli Pepper
Oil and salt to taste
Surf and turf salad.
- Cook the rice in lightly salted boiling water for 6-7 minutes. Drain and keep warm.
- Clean the snow peas and blanch them in boiling salted water for 5 minutes. Meanwhile, peel 2 mandarins and cut the segments into cubes.
- Squeeze the third mandarin and mix 3 tablespoons of oil into the juice with a pinch of chilli pepper and 1/2 teaspoon of salt. Pound the pistachios and add them to the dressing.
- Drain the tuna, add it to the rice together with the snow peas and the cubed mandarins and season with the dressing. Stir gently and garnish with some chervil.
Surf and turf salad.
- Cook the rice in lightly salted boiling water for 6-7 minutes. Drain and keep warm.
- Clean the snow peas and blanch them in boiling salted water for 5 minutes. Meanwhile, peel 2 mandarins and cut the segments into cubes.
- Squeeze the third mandarin and mix 3 tablespoons of oil into the juice with a pinch of chilli pepper and 1/2 teaspoon of salt. Pound the pistachios and add them to the dressing.
- Drain the tuna, add it to the rice together with the snow peas and the cubed mandarins and season with the dressing. Stir gently and garnish with some chervil.
