Name: Tuna and rice salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 corn cobs, husk removed; 2 cup cooked rice; 425 gram can tuna in spring water, drained; 150 gram tasty cheese, cubed; 1/2 punnet cherry tomatoes, halved; 1 lebanese cucumber, chopped; 1 stalk celery, thinly sliced; 3 green onions, trimmed, thinly sliced; 2 tablespoon bought salad dressing

Tuna and rice salad

Perfect for school or work lunches, this nutritious salad can be made ahead and stored for up to 3 days in an airtight container in the fridge.

Serves 4

Prep

15M

Cook

Total

20M

Ingredients

2 corn cobs, husk removed

2 cup cooked rice

425 gram can tuna in spring water, drained

150 gram tasty cheese, cubed

1/2 punnet cherry tomatoes, halved

1 lebanese cucumber, chopped

1 stalk celery, thinly sliced

3 green onions, trimmed, thinly sliced

2 tablespoon bought salad dressing

Method

1.Slice kernels from corn. Add to a saucepan of boiling water. Cook for 4-5 minutes or until tender. Drain.

2.In a large bowl, combine corn, rice, tuna, cheese, tomatoes, cucumber, celery and green onions. Season to taste and toss dressing through. Store in an airtight container in the fridge for 2-3 days.