Pesto rice salad with tuna
Pesto rice salad with tuna is a summer mediterranean made with rice coated with pesto, canned tuna, cherry tomatoes and sweet corn, this salad is the perfect and easy weeknight meal.
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Servings: 4
Ingredients
- 200 gr (200 g) rice for salads (read notes)
- 5 oz (140 g) canned tuna (1 can, drained)
- 1 cup (120 g) pesto
- 1 ½ cup (200 g) cherry tomatoes (halved)
- 1 ¼ cup (200 g) sweet corn (1 can, drained)
- Extra virgin olive oil (as needed)
- Vinegar (as needed)
- Basil leaves (as needed)
- Salt & pepper (to taste)
Instructions
- Cook the rice al dente according to the package instructions.
- Place the rice onto a large bowl, add the pesto, salt, pepper and mix to coat evenly. Let it cool completly.
- Discard the oil in the canned tuna and add the meat to the bowl.
- Add cherry tomatoes and corn.
- Drizzle with extra virgin olive oil, some vinegar (add first 1 spoon, then adjust to taste).
- Tear basil with your fingers and add to the salad. Mix everything for one minute, adjust salt and serve.
Nutrition
Serving: 1grams | Calories: 380kcal
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