Summer Sirena Tuna Rice Salad
Preparation time is 10minutes
Cook time is 12minutes
Total time is 22minutes
Serve is for 4 people
Difficulty level: 2 out of 4
17 Ingredients
Number of servings
4
- 2 cans 185g Sirena Tuna in Olive
- 1 cup basmati rice
- 2 cobbs corn
- 1 small red onion, finely sliced
- 1 pinch ground black pepper
- 2teaspoons sumac
- 1tablespoons red wine vinegar
- 2tablespoons olive oil
- 1 cup natural yoghurt
- 1 lemon, zest & juice
- 1 clove garlic
- 1 large handful mint, roughly chopped
- 1 large handful coriander, roughly chopped
- 1 punnet grape tomatoes, cut in half
- 3/4 cup pepita seeds, toasted
- 1/2teaspoons ground cumin
- 1 1/2 cup water, boiled
Description
This salad is all about those delicious care-free summer days. Great to make ahead, take to the beach or a picnic or just have on hand for easy everyday meals or a weekend lunch.
Method
Step 1 of 6
Place the rice into a small pot with 1 ½ cups water, bring to the boil, stir, cover and cook over a low heat for 6 minutes then remove from the heat and allow to steam to finish cooking.
Step 2 of 6
Preheat a grill pan or BBQ over high heat and char the corn all over, about 8 minutes, then cut the kernels off the cobb and set aside.
Step 3 of 6
While the corn cooks, combine the onions, pinch salt, 1 tsp sumac, vinegar and olive oil in a bowl and set aside.
Step 4 of 6
Combine the yoghurt, remaining sumac, garlic, lemon zest, juice, a little seasoning to taste and set aside.
Step 5 of 6
Spoon the rice into a large bowl and add the corn, tomatoes, pepita seeds, marinated onions, herbs, cumin, 1 tin of tuna, season to taste and gently toss to combine.
Step 6 of 6
Serve the salad with the remaining tin of tuna and yoghurt spooned over.
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