The Recipe Lab

Tuna Rice Salad

Ideal for busy days. This soulful and hearty salad keeps well in the fridge for a couple of days. And is ready to se served whenever you find yourself in a hurry.

Easy

8 servings

30 minutes

Ingredients:

400g of cooked rice

400g of tuna

200g of peas

2 red peppers

3 tomatoes, chopped

5 spring onions

Bunch flat-leaf parsley

4 tbsp mayonnaise

Juice of 1 lemon

2 tbsp of olive oil

Method:

1. Break it up the cooked rice in a large mixing bowl. Flake in the tuna, then mix in the peas, peppers, tomatoes, spring onions and parsley.

2. Stir through the mayonnaise, lemon juice and olive oil. Season to taste. Cover the bowl with cling film or place in a large plastic container and put in the firdge.