Wild Rice Salad with Tuna and Prawn Salad

Cook the rice in a steamer/rice cooker and set to cool.

Using a hand blender, pour in sundried tomatoes, avocado oil, and blend well.

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.

Mix well and add in some salt and pepper to taste. Let it sit for 20 min.

Season the fresh tuna with salt and pepper.

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.

Pan fry the Norwegian baby prawns.

Serve the dish with the rice salad, tuna, prawns, cherry tomatoes and mescluns green.

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