Spinach and tuna rice salad
8
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.