Tuna & corn salad

Combine canned tuna with corn, rice and cherry tomatoes, and youll have this high-energy salad together in no time.

Recipe «Tuna & corn salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 150g Basmati rice, 2 corn cobs, husks and silk removed, 2 x 185g cans Sole Mare Tuna in Olive Oil Chunk Style, flaked, oil reserved, 1 x 250g punnet trussed cherry tomatoes, halved, 1/2 cup chopped fresh dill , 1 tbsp finely grated lemon rind, 60ml fresh lemon juice, 1 tbsp olive oil .

Ingredients:

• 150g Basmati rice 
• 2 corn cobs, husks and silk removed 
• 2 x 185g cans Sole Mare Tuna in Olive Oil Chunk Style, flaked, oil reserved 
• 1 x 250g punnet trussed cherry tomatoes, halved 
• 1/2 cup chopped fresh dill 
• 1 tbsp finely grated lemon rind 
• 60ml fresh lemon juice 
• 1 tbsp olive oil 

Instructions

1. Cook the rice in a saucepan of boiling water following packet directions or until cooked. Drain.
2. 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.
3. 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.