Tuna rice salad

Ingredients

150 g (5 oz) cooked brown basmati rice 
3 tbsp fresh salsa dip
2 spring onions, sliced
50 g (2 oz) each of cooked kidney beans and canned peppers
1 x 80 g can tuna steak in brine, drained and flaked
1 handful salad leaves 

Mix rice, salsa, onion, beans and peppers together. Season to taste with salt and pepper. Gently fold in tuna. Place a handful of leaves in the base of a serving bowl then heap rice salad on top.

(Serves 4) 371 cals per serving

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