Brown rice and tuna salad

Brown rice and tuna salad

Ingredients

* 1 1/3 cups brown rice
* 1/2 cup fat-free balsamic or French dressing
* 200g punnet cherry tomatoes, quartered
* 2 Lebanese cucumbers, chopped
* 50g baby rocket leaves
* 425g can tuna in springwater, drained, flaked

Directions:

1.Cook rice, following packet directions. Drain well. Set aside for 5 minutes to cool slightly. Stir through dressing. Set aside for 15 minutes.

2. Add tomatoes, cucumber, rocket and tuna to rice. Season with salt and pepper. Gently toss to combine. Serve.

4 Responses

  • I wish recipe wasn’t in metric. Now, I have to go and convert grams into ounces. And, what are rocket leaves? I guess any Bibb, etc., lettuce will do.

  • Just had some with pumpernickel toast. It was so good I had to go for seconds. I used the basalmic dressing and spinach because that’s what I had on hand. Quite yummy but if you use spinach, I recommend cutting the leaves up instead of using whole.

  • Dear Deborah, not only is the recipe healthy but your brain is stimulated when you have to convert it. Rocket leaves are a type of lettuce, so feel free to use any type of leafy greens.

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