This used to be my go-to lunch recipe for years but has somehow fallen by the wayside. The only vital parts of the recipe are the rice, tuna, beans (of any kind), garlic, kunserva, chilli flakes and lemon juice. The rest tends to be whatever I have in the fridge at the time. I love the versatility of this recipe. It is fresh and light and perfect for spring lunches. For ultimate health use brown rice.
Tuna, rice and broad bean salad
Ingredients
1 cup rice (white or brown), cooked
1 tin tuna, drained of oil
Handful fresh spinach
Handful sugar snap peas
½ bell pepper, chopped
1 stick celery, chopped
Handful broad beans, shelled twice
Handful marjoram leaves
1 clove garlic
1 tbsp kunserva
½ lemon, juice only
½ tsp chilli flakes
Handful walnuts, crushed
Method
Cook the rice according to the packet instructions. Brown rice is going to take a little longer.
Add the vegetables and mix well.
Season with salt pepper, chilli and lemon juice to taste and mix well.
Top with crushed walnuts and serve.
Whenever we buy pork for roasting, we always make for two extra people so that we’ll be sure we have leftovers for sandwiches the following day. Cubanos are made using Cuban bread, which, as far as I know, is not available in Malta. I used a French baguette which is pretty delicious! Stuffed with pork, ham, Swiss cheese, Dijon mustard and pickles these are the ultimate grilled cheese sandwiches. They are best served warm, but are equally good cold, before toasting.
