Petit-Pois Tuna and Rice Salad

Preparation Time
'
Cooking Time
'
Nr of servings
4
Difficulty Level
Ideal for busy households, a fresh, light salad with a zesty zing to awaken tired senses at the end of the day
Preparation Time
'
Cooking Time
'
Nr of servings
4
Difficulty Level

Ingredients

25 
g
 
green pepper (finely sliced)
25 
g
 
yellow pepper (finely sliced)
130 
g
 
tomatoes (chopped)
handful 
fresh coriander (chopped)
340 
g
 
of Rice (cooked)
250 
g
 
Birds Eye Peas
270 
g
 
tinned tuna in oil
1 
tablespoon
 
red wine vinegar
Juice 
of 1⁄2 a lime
3 
tablespoons
 
olive oil (use the oil from the tinned tuna if possible)
salt
freshly ground black pepper

Our method

  1. Mix the peppers, tomatoes, coriander, rice and peas together.
  2. Add the strained tuna
  3. Dress with the vinegar, lime juice and oil, and season
  4. Mix gently and serve
Plain rice and petits pois is delicious served hot or cold with barbecues
WHAT OUR CONSUMERS THINK
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Info per serving

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
418
18 g

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