[vc_row][vc_column][vc_column_text]Instead of a rich mayonnaise dressing, try this tuna rice salad with a homemade dressing. [vc_empty_space height=”20″][vc_single_image image=”4676″ img_size=”1300×700″ alignment=”center”][vc_empty_space height=”9″][mkdf_accordion style=”boxed_accordion”][mkdf_accordion_tab icon_pack=”” title=”Ingredients”][vc_column_text]1 cup (250 ml) uncooked brown rice

½ tsp (2,5 ml) salt

1 x 170 g tin tuna in brine, drained

2 tomatoes, cut in wedges

½ cucumber, halved and sliced

½ cup (125 ml) frozen whole kernel corn, rinsed

1 carrot, chopped

2 tbsp. (30 ml) chopped fresh parsley

1 tbsp. (15 ml) chopped fresh mint or organum

Dressing

3 tbsp. (45 ml) sunflower oil

2 tbsp. (30 ml) white grape vinegar

black pepper to taste

1 tbsp. (15 ml) lemon juice [mkdf_accordion_tab icon_pack=”” title=”Method”][vc_column_text]

1. Place rice and salt in a pot and cover with water.
2. Bring to the boil and simmer for 40 minutes or until tender. Drain, rinse and allow to cool.
3. Dressing: Mix ingredients in a bowl until well blended.
4. Stir tuna, veggies and herbs into the rice with the dressing.
5. Serve as a light meal or lunch.

Tip: Replace tuna with left-over chicken.

Optional: Add a dash of your favourite hot sauce for an extra bite.

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