HELP-YOURSELF TUNA RICE SALAD RECIPE
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 puckish. Perfect!
Prep
Time : 30 mins
Servings : 8
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
INSTRUCTIONS
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.
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 bbcgoodfood.com
Delicious Food Recipes
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