Tuna and rice salad
This is a very quick and easy lunch. Make 4 serves and split into individual serves to save time.
Ingredients
- 425 g tuna tinned in springwater
- 1 cup brown rice cooked or microwavable
2 large tomato diced
60 g baby spinach leaves
1 lemon juiced
1 clove garlic cloves crushed
1 tbsp Olive oil
Instructions
- Mix together the lemon juice, garlic and oil
- Cook the rice in the microwave following the packet instructions
- Mix the rice and tuna together in a bowl and heat in the microwave until warmed through
- Add the remaining ingredients to the bowl with the warm rice and tuna and mix through
Notes
Product suggestions:
Choose rice mixed with quinoa or rice that is darker the better e.g. red and black rice as these have higher fibre and nutrient content.
This recipe is perfect for boosting your vegetable intake. For example:
- Add 1-2 cups of frozen vegetable mix which can be eaten cold (after defrost) or reheated with the rice.
- Chop up whatever salad vegetables you have in the fridge and add to the mix
- Grab a salad bag from the supermarket and mix all together or use as a base to add this rice sald to.
- Grab a tin of corn and four-bean mix and mix into the rice
Tried this recipe?Let us know how it was!