300 g/11 oz easy cook rice 250 g/9 oz canned tuna in oil, drained and flaked
200 g/7 oz Gruyere cheese, diced 4 tomatoes, de-seeded and diced 2 tablespoons capers, rinsed
3 tablespoons olive oil juice of 1 lemon, strained 8 pickled pearl onions
8 baby artichokes in oil • salt


1.Cook the rice in plenty of salted, boiling water until tender, then drain, rinse under cold running water and drain again. Meanwhile, put the tuna, Gruyere, tomatoes and capers into a salad bowl.
2.Add the rice and mix well so that it soaks up the flavours. Whisk together the olive oil and lemon juice in a bowl, then pour the dressing over the salad and toss.
3.Finally, mix in the onions and artichokes. Store in a cool place, but not the refrigerator, until ready to serve.

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