Brown rice and tuna salad in a jar
Cooked brown rice
⅓ cup(s), (55g)
1 small, coarsely grated
½ medium, cut into 1cm pieces
1 stick(s), thinly sliced
Frozen corn kernels
¼ cup(s), (40g) thawed
½ cup(s), (30g) shredded
Canned tuna in springwater, drained
1 95g can
Black olives, drained
4 individual, kalamata variety, pitted
Red wine vinegar
1 medium, quartered
- Whisk oil, vinegar and mustard in a 3-cup (750ml) capacity glass jar or container with a tight-fitting lid. Season with salt and pepper.
- Layer rice, carrot, cucumber, celery, corn, lettuce, tuna, olives and egg over dressing in jar. Seal with lid and refrigerate.
- When ready to serve, transfer salad to a bowl and toss to coat with dressing.