Ideal for busy households, this hearty salad keeps well in the fridge for up to three days, ready to be spooned into a bowl whenever you're peckish
Ingredients
- approx 900g/2lb cold cooked rice (about 400g/14oz uncooked rice)
- 400g tuna in springwater
- 200g frozen petits pois, defrosted
- 2 red peppers, peeled with a potato peeler, deseeded and diced
- 3 tomatoes, chopped into small chunks
- 5 spring onions, finely sliced
- bunch flat-leaf parsley, chopped
- large handful stoned green olives, roughly chopped (optional)
- 4 tbsp mayonnaise
- juice 1 lemon
- 2 tbsp extra-virgin olive oil
Method
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The cooked rice will have probably clumped together, so break it up in a large mixing bowl. Flake in the tuna, then mix in the peas, peppers, tomatoes, spring onions, parsley and olives, if you’re using them.
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Stir through the mayonnaise, lemon juice and olive oil and season to taste. Cover the bowl with cling film or place in a large plastic container and let your household serve themselves whenever they are hungry.