Name: Balsamic tuna and rice salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 cup brown long-grain rice; 6 green onions, thinly sliced; 1 cup flaked almonds, plus 1/4 cup extra, toasted, to serve; 425 gram can tuna in oil, drained, flaked, oil reserved; 1 large red capsicum, thinly sliced; 1 lebanese cucumber, sliced; 1/2 cup bought balsamic dressing; 100 gram baby spinach leaves

Balsamic tuna and rice salad

Serves 4

Prep

10M

Cook

30M

Total

40M

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Ingredients

2 cup brown long-grain rice

6 green onions, thinly sliced

1 cup flaked almonds, plus 1/4 cup extra, toasted, to serve

425 gram can tuna in oil, drained, flaked, oil reserved

1 large red capsicum, thinly sliced

1 lebanese cucumber, sliced

1/2 cup bought balsamic dressing

100 gram baby spinach leaves

Method

1.Cook rice in a large saucepan of boiling water, stirring occasionally, 30 minutes, or until tender. Drain; rinse under cold water; drain well.

2.Place rice in a large bowl. Add onion, almonds, tuna, capsicum and cucumber.

3.Whisk reserved oil from tuna and balsamic dressing in a medium jug. Pour dressing over rice mixture; toss to combine.

4.Add spinach leaves to salad; toss to combine. Spoon into serving bowls. Top with extra almonds. Serve at once.

Make your own dressing by whisking oil with vinegar, crushed garlic and a little mustard, or simply dress the salad with lemon juice.
Note

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