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Tuna rice salad
Tuna Rice Salad.jpeg


Bring a pan of water to the boil and add the rice and sweetcorn, cook for 15 or until your liking.  Drain and rinse under cold water to completely cool the rice and sweetcorn.


Add the lemon juice, herbs and olive oil to a small bowl and mix to make a dressing.


Place the rice in a bowl, gently flake in the tuna and add the remaining ingredients.


Pour over the lemon and herb dressing. Gently toss to combine.


Serve straight away with the parsley if using or keep in the fridge for 24 hours

Serves 1
Prep time: 5 minutes
Cooking time: 15-20 minutes

Per portion

Calories: 376

Fat: 9.9g

Saturates: 1.6g

Carbs: 45.5g

 of which sugars: 8.1g

Fibre: 4.1g

Protein: 26.8g

Salt: 1g


  • 40g basmati rice (dry weight)

  • 80g of tinned or cooked fresh tuna

  • 1 tbsp frozen or tinned sweetcorn

  • ½ a red onion, peeled and sliced or 2 spring onions sliced

  • 6 cherry or small tomatoes halved

  • 4 olives – sliced (optional)

  • Juice of one lemon

  • ½ tsp dried mixed herbs

  • ½ tsp olive oil

  • fresh parsley - optional

Gluten and dairy free

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