250 g/9 oz long-grain rice 150 g/5 oz canned tuna in oil, drained and flaked
150 g/5 oz canned sweetcorn, drained 150 g/5 oz smoked salmon, diced
200 g/7 oz cooked peeled prawns 1tablespoon capers, rinsed olive oil, for drizzling • salt and white pepper


1.Cook the rice in plenty of salted, boilingwater for about 18 minutes until tender, then drain and tip into a wide salad bowl while still warm.
2.Arrange the tuna on top, followed by the sweetcorn, then the salmon, then the prawns. Finally, sprinkle the capers on top.
3.Drizzle with olive oil and season with salt and white pepper to taste. Mix thoroughly but gently so that the flavours blend.

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