Warm tuna rice salad
7
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
With this salad, you’ll want every mouthful to last forever
Ingredients
Rice, white, dry
1¼ cup(s), (250g)
Baby spinach
160 g
Tuna, canned in springwater, drained
120 g, (185g can) flaked
Canned corn kernels, rinsed and drained
200 g
Green shallot(s)
2 individual, thinly sliced
Celery
2 stick(s), finely chopped
Lemon(s)
1 medium, wedges, to serve
Instructions
1
Cook long-grain white rice following packet instructions.
2
Meanwhile, place spinach leaves in a large heatproof bowl. Add enough boiling water to cover, then set aside for 1 minute to blanch. Drain and return to bowl. Add rice, tuna, corn, shallots and celery to spinach. Season with salt and freshly ground black pepper, tossing well to combine. Divide warm tuna rice salad among four serving bowls, top each with a lemon wedge and serve immediately.
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