TUNA RICE SALAD

Yummy for Lunch, Dinner or any time of day!

 

Ingredients:

500g /17.6oz Rice, cooked, drained and rinsed under cold water

3 (160g/5.6oz) Tins Tuna, drained

1 Small Onion, finely chopped

1 Orange Bell Pepper, diced

Cucumber, sliced and quartered

Sweetcorn

Kalamata Olives, sliced

Cherry Tomatoes, halved

Chopped Fresh Mint and Parsley

 

Dressing:

150ml Olive Oil

2 Tbls Lemon Juice

2 Tbls Honey

2 Tbls Dijon Mustard

2 Tsp Dried Oregano

1/2 Tsp Garlic Powder

6 Tbls White Wine Vinegar

Salt and pepper

 

Method:

Dressing-

Combine all ingredients together in a jug except the olive oil. Drizzle in the oil slowly whilst stirring vigorously until it becomes an emulsion. Cover and refrigerate until ready to use.

 

Rice Salad-

Lay half of the cooked rice on the bottom of a dish. Top with half of all the ingredients then pour half of the dressing all over the top and repeat.

Cover with clingfilm and keep refrigerated.

 

NOTE:

I like to serve the Rice Salad with hard boiled eggs on the side with a drizzle of mayonnaise on top.

Enjoy!