This Tuna Rice Salad is so simple, but tastes great. As it is, it is a lovely lunch and works well in a lunchbox, or you could serve it with a green side salad and some crusty bread for a more substantial meal.
This recipe is so adaptable – just use whatever you have in the fridge. You could use some leftover salmon or ham instead of the tuna or add in some chunks of pineapple, some peas or whatever takes your fancy. Experiment and see what works best for you.
If you leave out the tuna this makes a good ‘free from’ meal: gluten free, dairy free, vegetarian and vegan. I often make the tuna free version when I’m asked to bring something along for a buffet…I like to think then, there is at least one thing that everyone can eat!
- 150g rice (I like to use basmati, but long-grain works well too.)
- ½ red, orange or yellow pepper, diced
- ¼ cucumber, diced
- A handful of cherry tomatoes, diced
- 6 small mushrooms, diced
- 1 tin tuna
- 1 small tin sweetcorn, drained
- 1 teaspoon oregano
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
- 4 tablespoons olive oil
- Cook the rice according to the packet instructions, drain in a sieve and then cool by running cold water over the rice. Rest the sieve on the saucepan to drain the rice.
- While the rice is cooking and draining, make the dressing. Put the mustard, white wine vinegar, salt and pepper in an old jam jar (or similar) and stir to mix together. Add the olive oil and then screw on the lid of the jar and shake to combine.
- Chop up all the vegetables into small pieces and put in a large bowl, add the tuna and sweetcorn and the cooled drained rice and stir well to combine
- Add the dressing and stir well again.
- This can be served immediately or put in the fridge to serve later. I like to serve it with a little green salad – tossed in the remains of the dressing and with a big hunk of crusty white bread. Delicious with a light and citrusy Pinot Grigio or a zesty Sauvignon Blanc
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