1½ cups brown rice
¼ cup lime juice
2 tbsp olive oil
425 g can tuna in oil, drained
125 g can corn kernels, drained
1 ripe tomato, cut into 1 cm pieces
1 stalk celery, finely chopped
1 avocado, cut into 1 cm pieces
½ small red onion, finely chopped
½ cup chopped fresh coriander
½ cup cashew nuts, roasted
Salt and black pepper, to taste
100 g baby spinach leaves
Lime cheeks, to serve
- Cook rice in a large saucepan of boiling, salted water until tender. Drain well. Transfer to a large bowl. Add juice and oil. Stir until well combined while rice is warm. Set aside to cool.
- Using a fork, break tuna into smaller pieces. Add to rice with corn, tomato, celery, avocado, onion, coriander and cashews. Season with salt and pepper. Toss gently to combine.
- Place spinach on serving platter, top with tuna rice salad. Serve with lime cheeks.