Asia Style Seafood and Rice Salad

With shrimp, cockle and tuna

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Ingredients

250 g	rice
100 g	canned peas, drained
¹/₂ bunch(es)	parsley, chopped
4 tbsp	chives, chopped
	salt and freshly ground black pepper
80 g	canned sweet corn, drained
300 g	cockles, cleaned
200 g	shrimp, ready to cook
1 can(s)	tuna
150 g	mixed olives, pitted and sliced
125 ml	dry white wine
8 tbsp	soy sauce
2 tbsp	sesame oil
4 tbsp	white wine vinegar
500 ml	water
2 tbsp	butter
1	onion, chopped

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 20 min Resting time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a

Cook the rice in salted water until tender. Fold in the peas.

In a saucepan, melt the butter and sauté the onion until lucent. Add the water and the wine. Season with salt and pepper. Add the cockles and cook until they are open. Strain through a colander but collect some of the cooking liquid. Shell the cockles and set aside.

Drain the tuna. In a bowl, mix together the soy sauce, vinegar and oil. Whisk in some of the cockle cooking liquid. Season to taste with salt and pepper. Add the tuna, corn, rice, cockles, parsley, chives and olives and toss well. Allow to soak for 30 minutes. Check seasoning and correct if necessary.

Boil the shrimps in water until pink and just done, then strain and chill in ice-cold water.

Serve the salad garnished with the shrimps.