Tuna rice salad
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This cheap and tasty salad using leftover dip has been created by ex-Olympic swimming champion and mum-of-three Sharron Davies.
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Prep time: 5 mins
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Serves: 1
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Costs: Cheap as chips
Ingredients
Rhiannon Clegg, 35, from Lincoln, says wilting lettuce will perk up if you soak it in cold water for half an hour.
- 150g cooked brown basmati rice (or 65g raw brown basmati cooked until tender)
- 3tbsp fresh salsa dip
- 2 spring onions, sliced
- 50g red kidney beans
- 50g canned or bottled peppers, drained and sliced
- 1 (80g) can tuna steak in brine, drained and flaked
- Salad leaves to serve
Method
- Mix the rice with the salsa, onions, beans and peppers. Season to taste.
- Gently fold in the tuna.
- Place a handful of leaves at the base of your lunch box or serving bowl, then heap the rice salad on top. If you like, top with a bit of extra salsa to taste.
Nutritional information per portion
- Calories 371(kcal)
- Fat 3.5g
- Saturates 0.8g
- Sugars 6.9g
- Salt 1.7g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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