Tuna, vegetable and brown rice salad
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Time to make:
$4.60 per serve
(at time of publication)
Full ingredients list:
3 cups cooked brown rice, cooled
2 x 185g cans tuna in spring water, drained, flaked
2 zucchini, roughly grated
1 large carrot, roughly grated
2 Lebanese cucumbers, diced
250g punnet cherry tomatoes, quartered
100g snow peas, thinly sliced
1/2 small red onion, thinly sliced
1 bunch rocket, trimmed, chopped
1 tablespoon olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
80g reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine rice, tuna, zucchini, carrot, cucumber, tomato, snow peas, onion and rocket in a large bowl to make salad.
Step 2 Whisk olive oil, vinegar and lemon juice in a small bowl to make dressing.
Step 3 Divide salad among serving bowls or plates. Scatter salad with crumbled feta, drizzle with dressing and serve.
To boost the colour and nutty flavour in your bowl, use a mix of brown and red rice. Both varieties are full of fibre and nutrients, and they cook in the same amount of time. (You’ll find red rice at most supermarkets.)
About this recipe
First published: May 2014