Prep
20 minCook
40 minLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 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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