Add rice to a traditional tuna salad and it becomes a balanced meal on a plate. Simple, nutritious and delicious solution for packed lunches or busy days.
- Mix olive oil, vinegar, salt and sugar in a large salad bowl. Whisk until blended then add parsley.
- Ad the rice just cooked and still warm. Stir to coat well and leave to stand while the rice cools.
- Add the rest of the ingredients and toss lightly. Serve.
Halve the cherry tomatoes. They will be easier to pick with a fork.
Optional extras: cheese, cut into cubes, hard boiled egg, cut into wedges, or shredded lettuce.
You can use leftover boiled or steamed rice to make this salad.