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Tuna & corn salad
Tuna & corn salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Whip up this quick and energizing tuna salad with corn, rice, and cherry tomatoes.
Ingredients:
  • 150g (3/4 cup) Basmati rice
  • 2 corn cobs, husks and silk removed
  • 2 x 185g cans Tuna in Olive Oil Chunk Style, flaked, oil reserved
  • 1 x 250g punnet trussed cherry tomatoes, halved
  • 125.00 ml chopped fresh dill
  • 20.00 ml finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • 18.20 gm olive oil
Instructions:
  • Cook the rice in a saucepan of boiling water according to the package instructions until tender. Drain the cooked rice.
  • Cook the corn cobs in boiling water until tender, about 8 minutes. Drain the corn and carefully cut off the kernels with a sharp knife, slicing close to the core.
  • In a large bowl, mix together the rice, corn, tuna, reserved oil, tomato, dill, and lemon rind. In a small jug, whisk the lemon juice and olive oil together. Season with salt and pepper, then pour the lemon mixture over the rice salad. Toss until everything is well combined and serve right away.

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