A simple but filling and flavoursome lunch, this salad is more than just lettuce and tomatoes - it is satisfying and full of flavour. Healthy, easy and enjoyable. Gluten, dairy and sugar free.
- 3-4 cooked tuna steaks or 2 tins of tuna or salmon*
- (2 cups) cooked rice (I really like wild rice or soaked and cooked long grain brown rice in this, as Basmati tends to be softer and this salad is lovely with a bit of bite)
- 150 g (1 cup) frozen defrosted or tinned drained sweetcorn
- a couple of handfuls of cherry tomatoes, halved or quartered
- a couple of handfuls of pitted olives (black or green)
- 2 tablespoons black and/or white sesame seeds
- a handful or two of washed mixed salad leaves
- 4 hard-boiled eggs, optional
- 3 tablespoons sliced jarred red peppers**, optional
- 1 teaspoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 8 tablespoons extra virgin olive oil
- 1/2 tablespoon Herbes de Provences or dried mixed herbs
- salt & pepper, to taste
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Mix all the salad ingredients together (you can serve the rice hot or cold, it's lovely either way). Add the dressing ingredients to a jar, screw the lid on tight and shake to combine, then pour over the salad (you don't need to use all of it - just add until you are happy with the taste). This salad will keep in the fridge for 3 days, or freeze (undressed and without the eggs, tomatoes and salad) for up to 2 weeks. Defrost overnight and add the eggs, tomatoes, salad and dressing before eating.
*tinned tuna is great and cheap but doesn't count as a portion of oily fish, whereas tuna steaks do. I like to buy frozen ones, which are very affordable, or use tinned salmon if I want it to be an "oily fish" meal. It is recommended that we all have at least 2 portions of fish a week, one of which should be oily fish.
**fancy making your own? This is how I make them when I do.