Rice and tuna salad recipe

  • Serves 4
  • 5 mins to prepare and 15 mins to cook, 30 mins to cool
  • 320 calories / serving
  • Healthy
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077159 HERO

Cook the rice in boiling salted water according to packet instructions. Once cooked, drain thoroughly, sprinkle over a little olive oil, then leave in a sieve over a bowl covered with a clean tea towel to absorb any moisture.

Mix together the rest of the salad ingredients in a bowl. Whisk together the vinegar and sugar, then whisk in the oil until amalgamated. Stir in the dill and seasoning.

Tip the cooked rice into the salad ingredients while still warm, then stir through the dressing. Leave in the fridge for at least 30 minutes to allow the flavours to mingle.

  • Ingredients

  • 150g rice
  • 185g can of tuna, drained
  • 200g can of sweetcorn, drained
  • 1 red pepper, seeded and finely chopped
  • 1 small red onion, peeled and finely chopped
  • handful black olives, stoned and halved
  • For the dressing

  • 1tbsp red wine vinegar
  • pinch sugar
  • 4tbsp extra virgin olive oil
  • bunch of dill, chopped
  • salt
  • freshly ground black pepper
  • Energy 1335kj 320kcal 16%
  • Fat 14g 20%
  • Saturates 2g 10%
  • Sugars 3g 3%
  • Salt 1g 17%

of the reference intake
Carbohydrate 36g Protein 14.3g Fibre 1.7g


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