Tuna Rice Salad

Ingredients

• 2 tomatoes Tomatoes
• 190g Canned corn kernels
• 340g Canned tuna in springwater
• 120g Baby spinach
• 105g Brown rice (dry)
• 18ml Olive oil

Method

1. Cook the rice Bring a large saucepan of water to the boil, add the brown rice and boil for 30-35 minutes until tender. Drain well, then spread it on a plate to cool for 10 minutes.
2. Drain the tuna and corn Drain the tuna well. Drain the canned corn kernels well.
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 cooked 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. Mix gently Mix gently until everything is evenly combined.
8. Serve Serve straight away, or chill for 15-30 minutes. If you make it ahead, refrigerate within 1 hour at 5C or colder and eat within a day.