Tuna and Rice Salad

  • 21saves
  • 30min

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.

Zoë Harpham

Ingredients

Serves: 4 

  • 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

Directions

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. 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.
  2. Whisk the pesto and lemon juice together, drizzle over the warm rice and stir to coat in the dressing. Leave to cool.
  3. Meanwhile, fry the bacon in a non-stick frying pan for 5 minutes until browned and crisp. Drain on paper towels.
  4. 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.

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Reviews (1)

renel
by
0

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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