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Rice and tuna salad
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Budget-friendly, light, and satisfying tuna rice salad - perfect for work lunches or as a quick meal.
Ingredients:
  • 1 corn cob, husks removed
  • 425g can tuna in springwater, drained, flaked
  • 450g jasmine rice
  • 4 shallots, finely sliced
  • 65g mayonnaise
  • 1 butter lettuce, leaves separated, washed, dried
  • Lemon wedges, to serve
Instructions:
  • Boil the corn in a saucepan for 8 minutes until tender. Drain and let it cool slightly. Slice off the kernels from the cob using a sharp knife and transfer to a large bowl.
  • Combine tuna, cooked rice, shallots, and mayonnaise with the corn. Serve the tuna salad in lettuce leaves with lemon wedges.