Rice and tuna salad

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Rice and tuna salad
  • 0:25 Prep
  • 4 Servings
  • Capable cooks

Simple, budget-friendly, quick, low-fat and wholesome – this tuna and rice salad ticks all the boxes. Pack some in your work lunch box or serve it as a light lunch or side salad.

Featured in
Pantry recipes, Rice salad recipes

Ingredients

  • 1 corn cob, husks removed
  • 425g can John West tuna in springwater, drained, flaked
  • 3 cups (450g) cooked jasmine rice
  • 4 shallots, finely sliced
  • 1/4 cup (65g) low-fat mayonnaise
  • 1 butter lettuce, leaves separated, washed, dried
  • Lemon wedges, to serve

Method

  • Step 1
    Cook the corn in a saucepan of boiling water for 8 minutes or until tender. Drain and set aside to cool slightly. Use a sharp knife to cut either side of the cob to remove the kernels. Place in a large bowl.
  • Step 2
    Add the tuna, cooked rice, shallots and mayonnaise to the corn and mix to combine. Serve the rice and tuna salad in the lettuce leaves with lemon wedges.

Nutrition

  • 1375 kj

    Energy

  • 2g

    Fat Total

  • 0.5g

    Saturated Fat

  • 170mg

    Sodium

  • 49g

    Carbs (total)

All nutrition values are per serve
  • Author: Michelle Noerianto
  • Publication: Fresh Living

Source: taste.com.au

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