rainbow tuna rice salad with orange dressing

I don't know why I didn't invent this sooner. For at least a decade I've been searching for a tuna rice salad that didn't taste like those thirst pocket kitchen roll squares, i.e. functional, bland, dull and dry.

So finally I set-to in my kitchen yesterday and gathered together ALL the tasty items I could find and now I have saved the world from deeply unsatisfying tuna rice salads with this utterly luscious one, saturated in a bright-tasting fresh-orangey French dressing. 

You're welcome.
  • Serves
    2
  • Prep
    10 mins
  • Difficulty
    Easy
Ingredients
  • 250g bag of cooked brown basmati rice. You can of course cook and cool your own but since home-cooked and cooled rice is a BIG food poisoning risk I can't officially say that here.
  • small tin of sweetcorn, or use frozen (blanch it)
  • small red onion thinly sliced
  • 1 red chilli, deseeded and very finely chopped
  • handful of baby tomatoes, halved
  • tin of tuna in olive oil, drained
  • French dressing — leave the mustard out.
  • 1 tablespoon of mayonnaise
  • 4-6 tablespoons of freshly squeezed orange juice
  • handful of fresh coriander and mint, roughly chopped
  • sea salt
  • black pepper
Instructions
Place everything in a large bowl except for the dressing and half the herbs. Give it a careful mix so all the bits and pieces are evenly distributed, be careful to keep the tuna in nice chunks rather than letting it disintegrate.

In a jam jar shake together the French dressing, mayo and orange juice til it's a creamy concoction. Pour it over the salad and give another gentle mix.

Serve in individual bowls scattered with the remaining herbs, some sea salt and black pepper.
Nutrition info
Tuna is high in selenium, which is very good for regulating thyroid function and for antioxidant protection.

Get your healthy glow on with an eatnaturally plan!

I like rice. Rice is great if you're hungry and want 2000 of something.
Mich Ehrenborg
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