Italian Tuna Rice Salad

Number of Servings: 8


- 300g Arborio rice
- 450g tuna drained from can
- 160g sweet corn drained from can
- 160g pitted and chopped green olives
- 335g cherry tomatoes, halved
- 2tbsp extra virgin olive oil
- ¼tsp salt
- ¼tsp ground black pepper
- juice of 1 lemon
- 5 hard boiled eggs, peeled and chopped

1. Cook the rice by rice cooker, drain and add to a big bowl.

2. Add in all other ingredients and toss everything together well.

3. Refrigerate for hours before serving.

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