Tuna and Rice Salad
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I made it!
1 person made this
What a lovely light and healthy lunch. Rice is combined with ready made pesto and tinned tuna. Serve with lemon wedges if you like a bit of zest.
1 1/2 cups long-grain white rice
1/4 cup ready-made pesto
1 tablespoon lemon juice
4 bacon rashers, rind removed, chopped
185g tin tuna in brine, drained and broken into chunks
2 cups baby English spinach leaves, about 100g
1 yellow capsicum, seeded and cut into strips
10 min › Cook:
20 min › Ready in:
Cook the rice in plenty of boiling water for 12–15 minutes, or until just tender. Drain, rinse in a sieve under cold running water for a few seconds, then tip into a large bowl.
Whisk the pesto and lemon juice together, drizzle over the warm rice and stir to coat in the dressing. Leave to cool.
Meanwhile, fry the bacon in a non-stick frying pan for 5 minutes until browned and crisp. Drain on paper towels.
Add the tuna, spinach, capsicum and half the bacon to the rice. Gently mix together. Transfer to a serving bowl and sprinkle with the remaining bacon.
Very tasty and my husband also enjoyed it. I used flat leaf italian parsely pesto that I had made. If you buy the right bacon this dish is gluten free and low in lactose (assuming pamesean in pesto).
I will make again.
- 19 Sep 2012
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