Ideal for busy households, this hearty salad keeps well in the fridge for up to three days, ready to be spooned into a bowl whenever you’re peckish
Prep:30 mins
Serves 8
approx 900g/2lb cold cooked rice (about 400g/14oz uncooked rice)400g tuna in springwater200g frozen petits pois, defrosted2 red peppers, peeled with a potato peeler, deseeded and diced3 tomatoes, chopped into small chunks5 spring onions, finely slicedbunch flat-leaf parsley, choppedlarge handful stoned green olives, roughly chopped (optional)4 tbsp mayonnaisejuice 1 lemon2 tbsp extra-virgin olive oil
STEP 1The 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, spring onions, parsley and olives, if you’re using them.STEP 2Stir through the mayonnaise, lemon juice and olive oil and season to taste. Cover the bowl with cling film or place in a large plastic container and let your household serve themselves whenever they are hungry.
