Ingredients:

  • 2 cups (310g) cooked basmati or jasmine rice, chilled
  • 1 can (5 oz / 142g) tuna in water, drained well
  • 1/2 cup (50g) English cucumber, finely diced
  • 1/4 cup (40g) red onion, finely diced
  • 1/2 cup (75g) red bell pepper, diced
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 clove (3g) garlic, minced
  • 1/2 tsp (1g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Dice the cucumber, red onion, and bell pepper into uniform pieces (about 1/4 inch).
  2. In a small jar or bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Whisk vigorously for 30 seconds until the mixture looks creamy and unified.
  3. Place the drained tuna in a mixing bowl and use a fork to break it into small, natural flakes.
  4. Add the chilled rice and diced vegetables to the bowl with the tuna. Pour the dressing over the top and gently fold the ingredients together until the rice is glistening and vegetables are evenly distributed.