Herbed tuna and lentil rice salad

Herbed tuna and lentil rice salad

By
From
Fatloss for Good
Serves
4
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
120g currants
2 tablespoons red wine vinegar
1 cup brown rice, cooked
450g canned lentils, drained and rinsed
1/2 cup flat-leaf parsley, roughly chopped
1/2 cup mint leaves, roughly chopped
1 red chilli, seeded and sliced
1 tablespoon olive oil
250g canned tuna in springwater, drained
100g almonds, lightly toasted
lemon wedges, to serve

Method

  1. Soak the currants in the red wine vinegar for 10 minutes. Strain and reserve the vinegar.
  2. Combine the rice, lentils, currants, parsley, mint and chilli.
  3. Mix the reserved vinegar with the oil and pour over the rice mixture.
  4. Gently toss through the tuna and top with the almonds. Serve with a lemon wedge.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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