Ingredients:
- Approx 900g cold cooked rice (about
- 400g uncooked rice)
- 2 x 200g cans tuna in springwater
- 200g frozen petits pois, defrosted
- under the hot tap
- 2 red peppers, peeled with a potato
- peeler (see tip), 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:
1 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.
2 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 everyone serve themselves whenever they are hungry.
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