Tuna Rice Salad Dish
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Ingredients
- 500g/17.6oz Rice (cooked, drained and rinsed under cold water)
- 2-3 Large Tins Tuna (drained)
- 1 Orange Bell Pepper (diced)
- Small Onion (finely chopped)
- Cucumber (sliced and quartered)
- Sweetcorn
- Black Kalamata Olives (sliced)
- Cherry Tomatoes (halved)
- Fresh Mint (chopped)
- Fresh Parsley
- 150ml Olive Oil
- 2 Tbsp Lemon Juice
- 2 Tbsp Honey
- 2 Tbsp Mustard (Dijon)
- 2 Tsp Oregano (Dried)
- ½ Tsp Garlic Powder
- 6 Tbsp White Wine Vinegar
- Salt & Pepper
Main:
Dressing:
Method
Combine all ingredients together in a jug except the olive oil. Drizzle in the oil slowly whilst stirring vigorously until it becomes an emulsion.
Cover and refrigerate until ready to use.
Lay half of the cooked rice on the bottom of a dish, top with half of all the ingredients then pour half of the dressing all over the top and repeat.
Cover with clingfilm and refrigerate. Before serving, serve as it is or mix it all together.
Enjoy!
Mix:
Rice Salad:
Note
I like to serve the Rice Salad with hard boiled eggs on the side and a drizzle of mayonnaise on top.