Tuna Rice Salad
Prep: 5 mins Cooking: none Serves: 1
Sandwiches can get boring so why not try packing a quick salad. If you’re eating rice or pasta you can cook a bit extra so there is some left over for lunch the next day. Then add a couple of spoons of flavour-packed salsa dip, a few bits from the store cupboard and hey presto a colourful healthy salad.
Per serving: Energy 371kcal, Fat 3.5g, Of which saturates 0.8g, Total sugars 6.9g, Salt 1.73g
Ingredients
- 150g cooked brown basmati rice (or 65g raw brown basmati cooked until tender)
- 3 tbsp fresh salsa dip
- 2 spring onions, sliced
- 50g red kidney beans
- 50g canned or bottled peppers, drained and sliced
- 1 (80g) can tuna steak in brine, drained and flaked
- salad leaves to serve
Method
- Mix the rice with the salsa, onions, beans and peppers. Season to taste. Gently fold in the tuna.
- Place a handful of leaves at the base of your lunch box or serving bowl, then heap the rice salad on top. If you like top with a bit of extra salsa to taste.
Fresh dips aren’t just for dipping! They are great for adding a special zing to everyday meals.
You can use them as tasty sandwich fillers, on jacket potatoes, as an accompaniment to grilled fish or chicken or as a recipe ingredient.
Why not try out our delicious selection of dips recipes and serving suggestions, these tasty meals will have the whole family licking their lips.