Mediterranean Tuna rice salad

Mediterranean Tuna rice salad

By
From
Posh Rice
Serves
2
Prep
35 mins

This simple salad is full of the flavours of summer: olives, rosemary and roasted vegetables. Now all you need is a glass of wine and some sunshine and you’re there!

Ingredients

Quantity Ingredient
85g mixed basmati, red and wild rice
1 large sprig rosemary
120g good-quality canned tuna (drained weight)
25g mixed olives, halved
75g roasted red peppers, roughly chopped
75g oven-roasted or sunblushed tomatoes in oil, drained and quartered if whole (though reserve 2 tsp oil)
75g canned sweetcorn, drained
1 large red or regular spring onion, finely sliced
50g mixed salad leaves
salt
black pepper

For the dressing

Quantity Ingredient
1 heaped teaspoon mayonnaise
1/2 teaspoon sherry vinegar
1/4 teaspoon very finely chopped rosemary leaves

Method

  1. Cook the rice in salted water according to the packet instructions, adding the sprig of rosemary to the water. Drain, then spread it out on a tray and leave to cool, discarding the rosemary sprig.
  2. Meanwhile, make the dressing. Mix together the mayonnaise, vinegar, rosemary and 1 tbsp cold water in a small bowl. Chill until ready to serve.
  3. Combine the tuna, olives, peppers, tomatoes, sweetcorn and spring onion in a large bowl. Stir through the cooled rice, season and add 2 tsp oil from the tomato jar. Divide the salad leaves between plates or bowls, top with the rice salad and drizzle over the dressing.
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