Meals and Courses

Tuna and Chive Rice Salad

cook 20 mins
Ingredients
  • 300 g (10 oz) easy-cook long-grain rice
  • 400 g (13 oz) can red kidney beans, rinsed and drained
  • 198 g (7 oz) can sweetcorn, rinsed and drained
  • 4 spring onions, finely sliced (optional)
  • 400 g (13 oz) can tuna, drained and flaked
  • 2 tablespoons chopped chives
  • salt
  • little gem or other crunchy lettuce leaves
  • French-style vinaigrette
Directions
  • Bring a large pan of lightly salted water to the boil, add the rice, then reduce to a simmer and cook the rice for about 15 minutes or according to the packet instructions, until tender. Drain in a sieve and cool under running water. Drain well.
  • Meanwhile, place the kidney beans in a large bowl and mix with the sweetcorn, spring onion if using, tuna and chives. Fold through the cold rice and spoon into bowls. Serve with little gem lettuces and French-style vinaigrette.
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