Rice Salad with Beetroot and Tuna

30/09/2020

Make eating well a pleasure with this delicious and nutritious recipe. It requires just a few ingredients and it's ready to be enjoyed in under 30 minutes.

Serves: 4

Prepare: 5 minutes

Cooking: 15-20 minutes

Ingredients:

  • 1 pack of ready-cooked beetroot
  • 1 tbsp grated horseradish
  • 2 tbsp Greek yogurt
  • 1 tsp Dijon mustard
  • 150g Arborio or long grain rice
  • 4 salad onions, trimmed and finely sliced
  • 2 tbsp fresh dill, chopped
  • ½ lemon juice
  • 2 tbsp extra virgin olive oil
  • 100g wild rocket leaves
  • 100g can of tuna in olive oil, drained
  • salt and pepper to taste

1. Slice the beetroot and set aside. In a small bowl mix the yogurt, Dijon mustard and grated horseradish, adding 1-2 tbsp of water if too thick, then season to taste.

2. Meanwhile, cook the rice according to pack instructions, then drain and rinse under cold water.

3. In a large bowl mix the rice with sliced beetroot, spring onions, dill and the dressing, reserving a bit of dill and dressing for later. Season to taste, then add the lemon juice and olive oil, stir well to combine.

4. When ready to serve, divide the rocket leaves between plates. Top with the rice salad then flake the tuna over the top. Spoon over the remaining dressing and dill and a good sprinkle of freshly ground black pepper. Serve at once.

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