Herbed tuna and lentil rice salad

Herbed tuna and lentil rice salad

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
120g currants
2 tablespoons red wine vinegar
1 cup brown rice, cooked
450g tinned lentils, drained and rinsed
1/2 cup flat-leaf parsley, roughly chopped
1/2 cup mint leaves, roughly chopped
1 red chilli, seeded and sliced
1 tablespoon olive oil
250g canned tuna in spring water, drained
100g almonds, lightly toasted
lemon wedges, to serve

Method

  1. Soak the currants in the red wine vinegar for 10 minutes. Strain and reserve the vinegar.
  2. Combine the rice, lentils, currants, parsley, mint and chilli. Mix the reserved vinegar with the oil and pour over the rice mixture.
  3. Gently toss through the tuna and top with the almonds. Serve with a lemon wedge.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
nutritional
tiffany
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again