Brown rice tuna crunch salad

This nutritious brown and wild rice salad with tuna makes the perfect lunch - simply assemble ingredients and serve in an easily transportable jar

  • 10 mins preparation
  • Serves 2
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This UNCLE BEN’s® Rice & Grains recipe has been developed by celebrity chef Mike Van De Elzen, and guided by the Mars Food Nutrition Criteria.


  • 1 250g packet UNCLE BEN’s® Brown & Wild Rice
  • 1 185g tin tuna in spring water, drained
  • 1 tablespoon capers
  • 2 tablespoon natural almonds, roughly chopped
  • 1/2 cup thinly sliced spring onion
  • 3 tablespoon chopped curly parsley
  • 1/2 cup frozen peas, defrosted
Lemon vinaigrette (makes ½ cup)
  • 1 lemon, juice and zest
  • 2 honey
  • 2 olive oil
  • pinch of salt
  • 1/4 cracked black pepper


  • 1
    Cook rice according to packet instructions and set aside. Combine all remaining ingredients in a bowl then add rice. Pour over lemon vinaigrette and stir to combine.
  • 2
    Serve in jars or arrange in bowls. Can be eaten hot or cold.
Lemon vinaigrette
  • 3
    Place all ingredients in a small jar with a lid. Shake until combined.