I don’t know why I didn’t invent this sooner. For at least a decade I’ve been searching for a tuna rice salad that didn’t taste like those thirst pocket kitchen roll squares, i.e. functional, bland, dull and dry.
So finally I set-to in my kitchen yesterday and gathered together ALL the tasty items I could find and now I have saved the world from deeply unsatisfying tuna rice salads with this utterly luscious one, saturated in a bright-tasting fresh-orangey French dressing.
Place everything in a large bowl except for the dressing and half the herbs. Give it a careful mix so all the bits and pieces are evenly distributed, be careful to keep the tuna in nice chunks rather than letting it disintegrate.
In a jam jar shake together the French dressing, mayo and orange juice til it’s a creamy concoction. Pour it over the salad and give another gentle mix.
Serve in individual bowls scattered with the remaining herbs, some sea salt and black pepper.
Tuna is a great source of omega-3 fatty acid. Read why we need to get more of that in our diets here.
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I like rice. Rice is great if you’re hungry and want 2000 of something.
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