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    You are in: Home / Recipes / Tuna and Brown Rice Salad Recipe
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    Tuna and Brown Rice Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    English_Rose's Note:

    What do you with leftover salsa dip? Use it up in this tuna rice salad. It's easy, healthy and delicious with kidney beans, peppers and scallions. This quick, healthy and tasty brown rice salad is perfect for lunchboxes and has been created by ex-Olympic swimming champion and mum-of-three Sharron Davies.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 5 ounces cooked brown basmati rice (or 2.5oz raw brown basmati cooked until tender)
    • 3 tablespoons fresh salsa, dip
    • 2 scallions, sliced
    • 2 ounces red kidney beans
    • 2 ounces roasted red peppers, from a jar drained and sliced
    • 1 (3 ounce) can tuna steak in brine, drained and flaked
    • salad leaves, to serve

    Directions:

    1. 1
      Mix the rice with the salsa, onions, beans and peppers. Season to taste.
    2. 2
      Gently fold in the tuna.
    3. 3
      Place a handful of leaves at the base of your lunch box or serving bowl, then heap the rice salad on top. If you like, top with a bit of extra salsa to taste.

    Ratings & Reviews:

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    Nutritional Facts for Tuna and Brown Rice Salad

    Serving Size: 1 (335 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 647.1
     
    Calories from Fat 43
    73%
    Total Fat 4.8 g
    7%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 1386.2 mg
    57%
    Total Carbohydrate 133.8 g
    44%
    Dietary Fiber 12.2 g
    48%
    Sugars 5.1 g
    20%
    Protein 18.7 g
    37%

    The following items or measurements are not included:

    brine

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