Help-yourself tuna rice salad

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• Elektra63

  30 June 2011

  Elektra63 rated and commented on this recipe

  

  Made this for a barbeque and left out the tuna as some people didn't like it. It was a huge success, very tasty (made loads) and I will definitely be making it again. Oh, I added fresh coriander instead of parsley, but that's just 'cos I love coriander!

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• andynun

  12 July 2011

  andynun rated and commented on this recipe

  

  I also make this regularly for lunch at work. Half the quantities above and it does me for three days. I use brown rice too, and throw in some frozen sweetcorn along with the peas. Whichever supermarket I'm in, they've always run out of flat leaf parsley, so I've used chopped up thyme which works fantastically.

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• jose

  23 July 2011

  jose rated and commented on this recipe

  

  just made this for second time - lovely. No peas so used sweetcorn instead and no olives either. Added bit more lemon juice and needs seasoning VERY well. Will make again.

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• Andrea

  12 August 2011

  Andrea commented on this recipe

  I thought there were hygiene issues with keeping cooked rice more than 24 hours to do with mites/bacteria that breed quickly within the rice grains, however, I have seen advice stating everything from one day to one week for storing cooked rice in a fridge!

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• suemurphy2010

  28 August 2011

  suemurphy2010 rated and commented on this recipe

  

  I swapped the green olives for black and left out the olive oil, one of the best rice dishes we've enjoyed in a long while and so easy to make.

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• Lesley Ann Mills

  23 January 2012

  Lesley Ann Mills rated and commented on this recipe

  

  A great recipe for left over rice. I added the olives but will have to leave them out next time as not everyone in my family like them. A really nice recipe that I will use again.

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• Yasmin

  06 February 2012

  Yasmin rated and commented on this recipe

  

  Love it! I'm a student and I made it to have for my lunch everyday... saves time and money! two things that us students lack!

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• YummyNora

  13 February 2012

  YummyNora rated and commented on this recipe

  

  Not exactly to my tastes but it's nice ;)

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• YummyNora

  13 February 2012

  YummyNora commented on this recipe

  i decided to make it warm. Not exactly my taste but it was really nice ;)

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• my-petal

  20 February 2012

  my-petal commented on this recipe

  this is a great recipe! made it with sweetcorn instead of peas, as I don't like cooked peas..and added a little red onion sliced thinly as well..

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• my-petal

  20 February 2012

  my-petal rated this recipe

  

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• saraht

  01 March 2012

  saraht rated and commented on this recipe

  

  Really lovely recipe and v easy, needed loads more lemon juice tho. Will defo be making again!

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• ninas food

  02 March 2012

  ninas food commented on this recipe

  Did this one with fueselli pasta,,lovely

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• hannah1992

  02 March 2012

  hannah1992 rated and commented on this recipe

  

  Simple & quick. I added cucumber, peppers, cheese, sweetcorn & spring onions to mine. I think for me it would be better as a side dish rather than the main meal as rice gets a bit bland and boring after a while.

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• wee scot

  12 March 2012

  wee scot commented on this recipe

  A nice tasty healthy lunch - great for work. You can adapt it very easily to ingredients you need to use up in the fridge - I used chives instead of parsley, worked well as I also had no spring onion. Any colour pepper is good, sweetcorn works well instead of peas and I added some extra cucumber. Used wild and basmati rice, no mayo or oil to keep it a bit healthier and it was still really nice if a bit of a variant of the original recipe!

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• wee scot

  12 March 2012

  wee scot rated and commented on this recipe

  

  forgot to rate

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• Alison

  28 May 2012

  Alison rated this recipe

  

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• Lolly

  13 July 2012

  Lolly rated and commented on this recipe

  

  This was fantastic. I made it with Quinoa instead of rice and I didn't have any parsley so left it out. (I used a bit extra salt and pepper.) It was absolutely delicious and every member of my family loved it and rate it as a "make again". I'm told it was equally good hot (someone was sampling out of the bowl whilst I made it), but also delish cold. Even better the next day.

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• Catvideo

  07 August 2012

  Catvideo rated and commented on this recipe

  

  This is lovely. I used lemon olive oil along with the juice and added chick peas as I love them. Made a fantastic lunch.

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• Penny

  14 August 2012

  Penny rated and commented on this recipe

  

  Delicious!

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http://www.bbcgoodfood.com/recipes/681634/

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Ingredients

• approx 900g/2lb cold cooked rice (about 400g/14oz uncooked rice)
• 400g tuna in springwater
• 200g frozen petits pois , defrosted under the hot tap
• 2 red peppers , peeled with a potato peeler, deseeded and diced
• 3 tomatoes , chopped into small chunks
• 5 spring onions , finely sliced
• bunch flat-leaf parsley , chopped
• large handful stoned green olives , roughly chopped (optional)
• 4 tbsp mayonnaise
• juice 1 lemon
• 2 tbsp extra-virgin olive oil

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Low-fat, Super healthy

Ingredients

• approx 900g/2lb cold cooked rice (about 400g/14oz uncooked rice)
• 400g tuna in springwater
• 200g frozen petits pois , defrosted under the hot tap
• 2 red peppers , peeled with a potato peeler, deseeded and diced
• 3 tomatoes , chopped into small chunks
• 5 spring onions , finely sliced
• bunch flat-leaf parsley , chopped
• large handful stoned green olives , roughly chopped (optional)
• 4 tbsp mayonnaise
• juice 1 lemon
• 2 tbsp extra-virgin olive oil

Per serving

328 kcalories, protein 14g, carbohydrate 49g, fat 10 g, saturated fat 2g, fibre 2g, sugar 5g, salt 0.22 g

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