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Petit-Pois Tuna and Rice Salad

Preparation time
'
Cooking time
'
Nr of servings
4
Difficulty Level
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Ideal for busy households, a fresh, light salad with a zesty zing to awaken tired senses at the end of the day
'
Preparation time
'
Cooking time
4
Nr of servings
Difficulty Level

Ingredients

  • 25 g green pepper (finely sliced)
  • 25 g yellow pepper (finely sliced)
  • 130 g tomatoes (chopped)
  • handful fresh coriander (chopped)
  • 340 g of Rice (cooked)
  • 250 g Birds Eye Peas
    Birds Eye Field Fresh Garden Peas 400g Frozen
  • 270 g tinned tuna in oil
  • 1 tablespoon red wine vinegar
  • Juice of 1⁄2 a lime
  • 3 tablespoons olive oil (use the oil from the tinned tuna if possible)
  • salt
  • freshly ground black pepper

Preparation

  1. Mix the peppers, tomatoes, coriander, rice and peas together.
  2. Add the strained tuna
  3. Dress with the vinegar, lime juice and oil, and season
  4. Mix gently and serve
Serving tip

Plain rice and petits pois is delicious served hot or cold with barbecues

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Peas
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