Couscous with Tuna, Dried Tomatoes and Corn
15-20 dried tomatoes
3 80g cans of Rio Mare Tuna in Olive Oil
half a leek
50g extra virigin olive oil
a bunch of fresh mint
1. Soak the couscous in half a liter of hot water, add a pinch of salt, cover and wait for a few minutes for the couscous to rehydrate.
2. Cut the leek into thin slices and the dried tomatoes into strips, then stew them with two tablespoons of water in a non-stick pan.
3. Place the sun-dried tomatoes and the stewed leek in a bowl and then add the tuna. Add the corn, rinsed with cold water, and the couscous. Season with extra virgin olive oil and flavor with a little hand-chopped fresh mint.