TUNA AND RICE SALAD WITH LEMON DRESSING
250 ml Basmati rice, cooked and cooled
1 tin solid Tuna in brine, drained
½ orange pepper, thinly sliced
3 spring onions, thinly sliced
80 ml fresh lemon juice
Grated zest of 1 lemon
30 ml olive oil
30 ml white wine vinegar
30 ml parsley, chopped
Capers to Garnish, optional
Combine the rice, tuna, sliced pepper and spring onion.
Prepare the dressing by whisking together the remaining ingredients.
Season with salt and pepper and sugar to taste.
Drizzle over the rice mixture and toss gently.
Serve on a bed of shredded lettuce
Picture: Melissa Ann Vermeulen
