Warm tuna rice salad
Rice, white, dry
1¼ cup(s), (250g)
Baby spinach leaves
Tuna, canned in springwater, drained
120 g, (185g can) flaked
Canned corn kernels in brine, rinsed, drained
2 individual, thinly sliced
2 individual, finely chopped
1 medium, wedges, to serve
- Cook long-grain white rice following packet instructions.
- 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.