Midday
Tuna, brown rice, cucumber and tomato
A lunchbox that survives a morning in a bag, dressed while the rice is warm.
PescatarianServes 210 minutes to prepare, 25 to cook
What goes in
- Brown rice150 g
- Tins of tuna in olive oil, drained2
- Cucumber, diced1
- Tomatoes, diced3
- Spring onions, sliced2
- Lemon1
- Olive oil2 tbsp
What to do
- Cook the rice in plenty of unsalted water for 25 minutes, then drain and spread it on a tray to cool a little.
- While it is still warm, fork through the lemon juice and the oil.
- Flake the tuna in with a fork, keeping some pieces whole.
- Fold in the cucumber, tomato and spring onion, and finish with the lemon zest.
Swaps
Substitutions that hold up. Some of them change who the dish suits, and those say so.
The tuna → a tin of butter beans, crushed roughly with a fork
Makes it vegan.
Brown rice → any leftover cooked wholegrain