A balanced version of the classic salad with rice and tuna. Perfect for warm days and when you have little time to prepare! Quick, tasty and filling, perfect as a lunch meal.
Ingredients:
¼ iceberg lettuce
¼ red onion
¼ cucumber
6 cherry tomatoes
40g cooked rice
1 can (95g) tuna in oil
6 black olives
5g pine nuts
1 tsp balsamic vinegar
Preparation:
Slice the lettuce, red onion, cucumber, and tomatoes and place them on a plate. Mix tuna in oil with cooked rice and add to the vegetables. Add olives, pine nuts and top with balsamic vinegar.