Rice salad with broccoli, tuna & feta
Cooked brown rice
Tuna, canned in springwater, drained
Broccoli, cooked without added fat
Reduced fat feta cheese
fresh flat-leaf parsley
Combine ½ cup steamed brown rice, 95g can tuna in springwater (drained, flaked), 1 cup steamed broccoli florets, 2 tsp lemon juice, 20g reduced-fat feta cheese (crumbled), 1 tsp of olive oil and ¼ cup chopped fresh flat-leaf parsley. Serve with lemon wedges.