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Help-yourself tuna rice salad

Help-yourself tuna rice salad

A star rating of 4.3 out of 5.83 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 8

Ideal for busy households, this hearty salad keeps well in the fridge for up to three days, ready to be spooned into a bowl whenever you're peckish

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal328
fat10g
saturates2g
carbs49g
sugars5g
fibre2g
protein14g
low insalt0.22g
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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
  • 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

Method

  • STEP 1

    The cooked rice will have probably clumped together, so break it up in a large mixing bowl. Flake in the tuna, then mix in the peas, peppers, tomatoes, spring onions, parsley and olives, if you’re using them.

  • STEP 2

    Stir through the mayonnaise, lemon juice and olive oil and season to taste. Cover the bowl with cling film or place in a large plastic container and let your household serve themselves whenever they are hungry.

Recipe from Good Food magazine, August 2010

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Overall rating

A star rating of 4.3 out of 5.83 ratings
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