Tuna rice salad


Healthy lunch ideas: Help-yourself tuna rice salad

Cooking time/Prep:30 mins
Skill level/Easy
Servings/Serves 8


approx 900g/2lb cold cooked rice (about 400g/14oz uncooked rice)
400g tuna in springwater
200g frozen petits pois, defrosted under the hot tap
2 red peppers, peeled with a potato peeler, deseeded and diced
3 tomatoes, chopped into small chunks
5 spring onions, finely sliced
bunch flat-leaf parsley, chopped
large handful stoned green olives, roughly chopped (optional)
4 tbsp mayonnaise
juice 1 lemon
2 tbsp extra-virgin olive oil


The cooked rice will have probably clumped together, so break it up in a large mixing bowl. Flake in the tuna, then mix in the peas, peppers, tomatoes, spring onions, parsley and olives, if you’re using them.
Stir through the mayonnaise, lemon juice and olive oil and season to taste. Cover the bowl with cling film or place in a large plastic container and let your household serve themselves whenever they are hungry.

Ideal for busy households, this hearty salad keeps well in the fridge for up to three days, ready to be spooned into a bowl whenever you’re peckish.