Ingredients:

  • 2 cups cooked jasmine or basmati rice (about 370 g)
  • 1 can (5 oz or 142 g) tuna in water, drained
  • 1 cup cherry tomatoes, halved (about 150 g)
  • 1 cup cucumber, diced (about 150 g)
  • ½ cup red onion, finely chopped (about 75 g)
  • ¼ cup fresh parsley, chopped (about 15 g)
  • 3 tablespoons olive oil (about 45 ml)
  • 2 tablespoons rice vinegar (about 30 ml)
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Rinse rice under cold water and cook according to package instructions. Fluff with a fork and let cool.
  2. Dice cucumber, halve cherry tomatoes, and finely chop red onion and parsley.
  3. In a large mixing bowl, combine cooked rice, tuna, tomatoes, cucumber, red onion, and parsley. Gently fold to mix.
  4. In a small bowl, whisk together olive oil, rice vinegar, and Dijon mustard. Season with salt and pepper.
  5. Pour dressing over the salad and toss to coat thoroughly. Serve immediately or refrigerate.