- GF
- HP
- LF
Rice Salad with Tuna
This tuna rice salad combines fluffy basmati rice with bell pepper, cherry tomatoes, corn, and tuna, tossed with white balsamic vinegar and seasoned with salt and pepper. Ready in about 15 minutes, it’s perfect as a quick dinner, picnic or BBQ side, or a meal-prep lunch that keeps for up to four days.
Ingredients
Instructions
- Step 1
Rinse the rice in a sieve under running water. Place it in a pot with 1 cup (250 ml) of water and bring to a boil. Reduce the heat to the lowest setting and let the rice simmer, with the lid partially covered, for about 10 minutes or until the water has been absorbed. Then remove from the heat and let it sit, covered, for another 1–2 minutes to finish steaming.
- Step 2
Wash the bell pepper, tomatoes, and spring onions. Cut the bell pepper into small cubes, quarter or halve the tomatoes, and slice the spring onions into thin rings.
- Step 3
Drain the corn and tuna, then combine them with the vegetables and rice in a large bowl. Mix well and season with balsamic vinegar, salt, and pepper to taste.
Tips & Tricks
@jules-menu
Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.
Per serving
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