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Spinach and tuna rice salad

Spinach and tuna rice salad

8
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Moderate
This spinach and tuna salad is simple, low-fat, wholesome and budget-friendly. It’s perfect for dinner or packed away for the lunch box

Ingredients

Olive oil

1 tbs

Red capsicum

½ medium, roughly chopped

Red onion

½ medium, finely chopped

Sugar snap peas

100 g, halved diagonally

Cooked frozen spinach

250 g, chopped

Cherry tomatoes

250 g, halved

Cooked brown rice

3 cup(s), (510g), heated

Tuna, canned in springwater, drained

300 g, flaked

Lemon(s)

1 medium, wedges to serve

Instructions

  1. Heat the oil in a large non-stick frying pan over medium-high heat. Cook the capsicum, onion and sugar snap peas, stirring, for 3-4 minutes or until softened.
  2. Meanwhile, heat the spinach following packet instructions.
  3. Add the tomato to the capsicum mixture and cook for a further minute or until heated through. Gently toss through the spinach, rice and tuna. Season with salt and pepper. Serve with the lemon wedges.

Notes

Leftover lunch: This rice salad is just as delicious cold the next day.

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