Tuna and spinach rice salad
8
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
With just a few extra ingredients you can turn last night’s leftover rice into a great-tasting salad.
Ingredients
Oil spray
1 x 3 second spray(s)
Red onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Baby spinach
4 cup(s), (80g)
Cooked basmati rice
1 cup(s), (170g)
Tuna, canned in springwater, drained
1 185g can
Fat-free dressing
2 tbs, French
Pine nuts
2 tbs, toasted
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add onion and cook, stirring, for 3–5 minutes. Add garlic and cook for 1 minute. Add spinach and cook for 3 minutes or until spinach is wilted. Remove from heat.
2
Add the rice, tuna and dressing to the onion mixture and toss to combine. Serve salad sprinkled with pine nuts.
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.