Tuna Rice Salad

Ingredients

• 2 tomatoes Tomatoes
• 190g Corn kernels
• 340g Tuna
• 120g Baby spinach
• 310g Cooked brown rice
• 18ml Olive oil

Method

1. Prepare the rice Use the brown rice cooked and cooled, or at least slightly warm. If it is freshly cooked, spread it on a plate for a few minutes so it stops steaming.
2. Drain the tuna and corn Drain the tuna well. Drain the corn kernels if they are canned.
3. Chop the tomatoes Cut the tomatoes into bite-sized pieces. If they are very juicy, you can lightly drain off excess liquid so the salad does not become watery.
4. Prepare the spinach Rinse and dry the baby spinach. Leave it whole, or roughly chop it if you want it easier to mix.
5. Combine the main ingredients In a large bowl, add the brown rice, tuna, corn, tomatoes, and baby spinach.
6. Add olive oil Drizzle the olive oil over the salad, aiming to coat the rice and vegetables lightly rather than pooling oil in the bottom of the bowl.
7. Season and mix Add salt and black pepper if you have them. Mix gently until everything is evenly combined.
8. Serve Serve immediately, or chill for 15-30 minutes if you prefer it cold. A squeeze of lemon juice or a splash of vinegar would work well here too, if you have either.