Ingredients
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Tomato Salsa:
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Rice Salad:
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Methods
Step 1.
Cook the rice in a steamer/rice cooker and set to cool.
![](http://media3.bosch-home.com/Images/600x/MCIM02092438_CB_SA_55-002.jpg)
Step 2.
Using a hand blender, pour in sundried tomatoes, avocado oil, and blend well.
![](http://media3.bosch-home.com/Images/600x/MCIM02092443_CB_SA_55-007.jpg)
Step 3.
Combine the cooked rice, canned corn, dried cranberries, dry raisins, cooked chickpeas, red onions, pitted black olives, pitted green olives and the blended tomato salsa.
![](http://media3.bosch-home.com/Images/600x/MCIM02092442_CB_SA_55-006.jpg)
Step 4.
Mix well and add in some salt and pepper to taste. Let it sit for 20 min.
![](http://media3.bosch-home.com/Images/600x/MCIM02092437_CB_SA_55-001.jpg)
Step 5.
Season the fresh tuna with salt and pepper.
![](http://media3.bosch-home.com/Images/600x/MCIM02092441_CB_SA_55-005.jpg)
Step 6.
With a bit of avocado oil, pan fry the tuna.
* Chef’s tip: The way to cook tuna is to cook it 1/3 on each side and let it rest for 2 min.
![](http://media3.bosch-home.com/Images/600x/MCIM02092440_CB_SA_55-004.jpg)
Step 7.
Pan fry the Norwegian baby prawns.
![](http://media3.bosch-home.com/Images/600x/MCIM02092439_CB_SA_55-003.jpg)
Step 8.
Serve the dish with the rice salad, tuna, prawns, cherry tomatoes and mescluns green.
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