Ingredients
- 5 ounces cooked brown basmati rice (or 2.5oz raw brown basmati cooked until tender)
- 3 tablespoons fresh salsa
- dip
- 2 scallions
- sliced
- 2 ounces red kidney beans
- 2 ounces roasted red peppers
- from a jar drained and sliced
- 1 (3 ounce) cantuna steak in brine
- drained and flaked
- salad leaves
- to serve
Instructions
- Mix the rice with the salsa, onions, beans and peppers.
- Season to taste.
- Gently fold in the tuna.
- Place a handful of leaves at the base of your lunch box or serving bowl, then heap the rice salad on top.
- If you like, top with a bit of extra salsa to taste.
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