Remember that rice salad recipe I was talking about yesterday? Well here it is! In case you are in the mood for rice salad.
This is based on a recipe my mother-in-law Duré used to make, with some additional tweaks added over the years, to suit my gang.
Easy Tuna & Rice Salad (with other crunchy bits)
What to put in it
1 425g tin of tuna in oil – with half the oil drained off. I use Sirena.
1 small red onion, grated
1 420g tin of corn, drained
1 handful of green beans, microwave for 3 minutes or until tender, then chopped
1 punnet (250g) of cherry tomatoes, halved
5 cups of cooked rice cooked to room temperature (cook 2 cups of uncooked rice to get the right amount)
salt and pepper
1/4 cup of chopped parsley
1/3 tablespoon of curry powder
How to make it
Pop all the ingredients into a large bowl.
Mix it all together and tumble onto a large platter.
I like mine with a generous splodge of Sriracha and some extra salt.
Make this vegetarian by ditching the tuna and maybe adding some peas or broad beans … fried tofu, even?!
Switch the tuna for roughly chopped BBQ chicken.
Add other things like avocado, crushed garlic, chilli, cucumber, diced celery, steamed and diced broccoli, roasted almonds, almonds, leftover roasted vegetables … the sky is the limit!
This salad is super delicious with a squeeze or two of lemon.
Sprinkle with golden fried shallots for a yummy bit of crunch.
Switch the parsley for coriander (if you’re a coriander fan!)