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