This quick and easy tuna and rice salad makes a tasty low-fat side dish or lunch-box filler.
Ingredients (serves 4)
- 1 1/3 cups brown rice
- ½ cup fat-free balsamic or French dressing
- 200g punnet cherry tomatoes, quartered
- 2 English cucumbers, chopped
- 50g baby rocket leaves
- 2 regular size cans of tuna in brine water, drained, flaked
Cook rice, following packet directions. Drain well. Set aside for 5 minutes to cool slightly. Stir through dressing. Set aside for 15 minutes.
Add tomatoes, cucumber, rocket and tuna to rice. Season with salt and pepper. Gently toss to combine. Serve.