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Tuna & corn salad

by wiki
10 April, 2019
in Dinner
0
Tuna & corn salad
Tuna & corn salad
  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Combine canned tuna with corn, rice and cherry tomatoes, and you’ll have this high-energy salad together in no time.

Ingredients

  • 150g (3/4 cup) Basmati rice
  • 2 corn cobs, husks and silk removed
  • 2 x 185g cans Sole Mare Tuna in Olive Oil Chunk Style, flaked, oil reserved
  • 1 x 250g punnet trussed cherry tomatoes, halved
  • 1/2 cup chopped fresh dill
  • 1 tablespoon finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • 1 tablespoon olive oil

Method

  • Step 1
    Cook the rice in a saucepan of boiling water following packet directions or until cooked. Drain.
  • Step 2
    Meanwhile, cook the corn cobs in a saucepan of boiling water for 8 minutes or until tender. Drain. Use a sharp knife to cut down the length of the corn cobs, close to the core, to remove the kernels.
  • Step 3
    Combine the rice, corn, tuna, reserved oil, tomato, dill and lemon rind in a large bowl. Whisk together the lemon juice and olive oil in a small jug. Taste and season with salt and pepper. Pour the lemon mixture over the rice salad and toss until well combined. Serve immediately.
  • Author: Michelle Southan
  • Image credit: Zoi Condos
  • Publication: Australian Good Taste

0
Tags: saladtomatoes
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