Combine canned tuna with corn, rice and cherry tomatoes, and youll have this high-energy salad together in no time.
- Cook the rice in a saucepan of boiling water following packet directions or until cooked. Drain.
- Meanwhile, cook the corn cobs in a saucepan of boiling water for 8 minutes or until tender. Drain. Use a sharp knife to cut down the length of the corn cobs, close to the core, to remove the kernels.
- Combine the rice, corn, tuna, reserved oil, tomato, dill and lemon rind in a large bowl. Whisk together the lemon juice and olive oil in a small jug. Taste and season with salt and pepper. Pour the lemon mixture over the rice salad and toss until well combined. Serve immediately.
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