Ingredients
- 60 g black rice
- 100 g tinned tuna in springwater, drained
- 1 small handful rocket leaves
- ½ medium cucumber, thinly sliced
- ½ spring onion, thinly sliced
- 1 radish, halved and thinly sliced
Dressing
- ¼ garlic clove, crushed
- 2 teaspoons white wine vinegar
- ¼ teaspoon Dijon mustard
- Sea salt and ground black pepper, to taste
How to Make It
- Place the rice and 1 cup (250 ml) of water in a small saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to medium–low. Simmer for 35–40 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes. Set aside to cool.
- To make the dressing, whisk the garlic, vinegar, mustard, salt, pepper and 2 teaspoons of water together in a small bowl.
- To serve, place the tuna, rocket, cucumber, spring onion, radish and black rice in a serving bowl. Drizzle over the dressing and toss gently to combine.
