Description
This make-ahead tuna and rice salad is perfect for warm days. It’s packed with crunchy veggies, toasted almonds, creamy feta, and a delicious sweet-chili dressing. Fresh, nourishing, and satisfying, it’s ideal for meal prep or quick, light summer lunches.
Ingredients
Scale
- 425g (15 oz) can tuna in spring water, drained
- 1 cup uncooked long-grain white rice
- 1/4 red onion, diced
- 100g feta cheese, crumbled
- 1 red capsicum, diced
- 2 Lebanese cucumbers, diced
- 1/3 cup roasted almonds, chopped
- 1/3 cup sweet chilli sauce
- 1/4 cup vinegar
- 1/4 cup peanut butter
- 1 tsp salt
Instructions
- Cook the rice according to the package instructions. I use 1 cup of rice to 2 cups of cold water. Bring it to a boil, then reduce the heat and simmer on low for 15 minutes, covered.
- In a small bowl, whisk together the peanut butter, sweet chilli sauce, vinegar, and salt until smooth and creamy. Alternatively, add everything to a screw-top jar and shake well.
- Add the cooled rice to a large bowl along with the flaked tuna, cucumber, capsicum, onion, feta, and almonds. Pour the dressing over the salad, toss until everything is well coated, and enjoy!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Chop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe