Tuna and brown rice salad

By admin
07 October 2013

Serves 6

375 ml (1½ cups) raw brown rice

3 tomatoes, chopped

½ cucumber, chopped

1 onion, chopped

250 ml (1 cup) raw spinach, washed and finely chopped

2 cans (170 g each) tuna in brine, drained and flaked

1 hard-boiled egg, chopped


45 ml (3 tablespoons) oil

45 ml (3 tablespoons) lemon juice

45 ml (3 tablespoons) yoghurt

15 ml (1 tablespoon) honey or sugar Salt and pepper to taste   Method

Cook the rice in salted water until done. Drain and leave to cool. Mix with the rest of the ingredients. Mix the dressing and sprinkle a little over the salad. Mix lightly and serve.