Recipes Details

Brown Rice and Tuna Salad

15/11/2017

Ingredients

• 1 cup (250 ml) uncooked brown rice
• ½ tsp (2,5 ml) salt
• 1 x 170 g tin tuna in brine, drained
• 2 tomatoes, cut in wedges
• ½ cucumber, halved and sliced
• ½ cup (125 ml) frozen whole kernel corn, rinsed
• 1 carrot, chopped
• 2 tbsp (30 ml) chopped fresh parsley
• 1 tbsp (15 ml) chopped fresh mint or origanum
Dressing
• 3 tbsp (45 ml) sunflower oil
• 2 tbsp (30 ml) white grape vinegar
• black pepper to taste
• 1 tbsp (15 ml) lemon juice

Method

Place rice and salt in a pot and cover with water.

Bring to the boil and simmer for 40 minutes or until tender. Drain, rinse and allow to cool.

Dressing: Mix ingredients in a bowl until well blended.

Stir tuna, veggies and herbs into the rice with the dressing.

Serve as a light meal or lunch.