Brown rice and tuna salad

83 ratings

Instead of a rich mayonnaise dressing, try this rice salad with a homemade dressing.

Ready in

1 hour

Serving size

Serves 4 – 6

Ingredients

  • Salad
  • 1 cup (250 ml) uncooked brown rice
  • ½ tsp (2,5 ml) salt
  • 1 x 170 g tin tuna in brine, drained
  • 2 tomatoes, cut in wedges
  • ½ cucumber, halved and sliced
  • ½ cup (125 ml) frozen whole kernel corn, rinsed
  • 1 carrot, chopped
  • 2 tbsp (30 ml) chopped fresh parsley
  • 1 tbsp (15 ml) chopped fresh mint or origanum
  • Dressing
  • 3 tbsp (45 ml) sunflower or olive oil
  • 2 tbsp (30 ml) white grape vinegar
  • black pepper to taste
  • 1 tbsp (15 ml) lemon juice

Method

  1. Salad: Place rice and salt in a pot and cover with water.
  2. Bring to the boil and simmer for 40 minutes or until tender. Drain, rinse and allow to cool.
  3. Dressing: Mix ingredients in a bowl until well blended.
  4. Stir tuna, veggies and herbs into the rice with the dressing.
  5. Serve as a light meal or lunch.
Tip-icon

Tip

  1. Replace tuna with leftover chicken.

This recipe is from Cooking from the heart, 1st edition

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