Tuna brown rice salad

Tuna brown rice salad

(2) Rate it

  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

It takes just six ingredients to create a fabulous meal — here’s the proof!

Featured in
Nutrition information, Main recipes


  • 450g packet brown rice in 2 1/2 minutes
  • 310g can corn kernels, drained
  • 250g cherry tomatoes, quartered
  • 425g can tuna in springwater, drained, flaked
  • 6 green onions, thinly sliced
  • 1/4 cup 100% fat-free French salad dressing


  • Step 1
    Microwave rice following packet directions. Transfer to a large bowl. Using a fork, stir to separate grains. Set aside for 5 minutes to cool.
  • Step 2
    Add corn, tomato, tuna and three-quarters of the onion to rice. Season with salt and pepper. Add dressing. Toss to combine. Serve topped with remaining onion.

  • Diabetes friendly
  • Low fat
  • Low kilojoule


  • 1604 kj


  • 5.9g

    Fat Total

  • 1.2g

    Saturated Fat

  • 6.4g


  • 25.1g


  • 39mg


  • 419mg


  • 53.1g

    Carbs (total)

All nutrition values are per serve


Budget tip: Use 4 cups cooked brown rice instead of instant rice and save around $2.68 in total.

Variation: You could use balsamic dressing instead of French.

  • Author: Jenny Fanshaw
  • Image credit: Ben Dearnley
  • Publication: Super Food Ideas

Source: taste.com.au

Be the first to comment

Leave a Reply

Your email address will not be published.