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  • Date :
  • 4/13/2013

Tuna & Corn Salad

tuna & corn salad

Serves 4


· Rice, 150 grams (3/4 cup)

· Corn cobs, 2 )or frozen corn)

· Tuna, 2 cans

· Tomatoes, 4 halved

· Fresh dill, 1/2 cup

· Lemon rind, 1 teaspoon, grated

· Lemon juice, 60 ml (1/4 cup)

· Olive oil, 1 tablespoon

· Salt and pepper to taste


Cook the rice in a saucepan of boiling water following until cooked. Drain.

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

Source: taste.com.au

Other links:

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