approx 900g/2lb cold cooked rice (about 400g/14oz uncooked rice)

400g tuna in springwater

2 red peppers, peeled with a potato peeler, deseeded and diced

3 tomatoes, chopped into small chunks

2 scallions, chopped creen end only

bunch flat-leaf parsley, chopped

large handful stoned green olives, roughly chopped (optional)

4 tbsp mayonnaise

juice 1 lemon

2 tbsp extra-virgin olive oil


The cooked rice will have probably clumped together, so break it up in a large mixing bowl.

Flake in the tuna, then mix in the peas, peppers, tomatoes, scallions, parsley and olives, if you’re using them.

Stir through the mayonnaise, lemon juice and olive oil and season to taste. Cover the bowl with cling film or  serve .

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Tuna rice salad
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