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Brown Rice and Tuna Salad

For a variation, you can replace tuna with chopped hard-boiled eggs. Also, if anyone in the family has a peanut sensitivity, try cashews or some other nut.

Ingredients

  • 2 cups cooked brown rice
  • 4 x 185g can tuna, drained and flaked
  • 3 tomatoes, diced
  • 1 cup snow peas, sliced
  • 1 cup fresh mint and coriander, mixed and chopped
  • 1 Lebanese cucumber, diced
  • 1/2 Spanish onion, finely diced
  • 1/2 cup unsalted, roasted peanuts

Dressing

  • 1 tablespoon olive oil
  • 1 tablespoon vinegar
  • 2 tablespoons lime juice (lemon if you don’t have lime)
  • 1/2 teaspoon chilli paste
  • sea salt and pepper

Method

  1. Mix all the ingredients for the dressing in a cup and leave aside.
  2. Place rice, tuna, tomatoes, snow peas, herbs, cucumber, onion and peanuts in a large bowl and mix.
  3. Toss dressing through the salad.
  4. Serve into 4 pasta bowls.

 

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