Pesto Rice Salad With Tuna

[Carl]

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Takes: 25 minutes (plus cooling time)
Serves: 4

No nutritional information available.

Ingredients

- 200g long-grain rice (or packet rice, if preferred)
- 125g pesto
- 145g can tuna, drained and flaked
- 225g cherry tomatoes, halved
- 200g frozen sweetcorn, cooked and cooled
- Small handful fresh basil, finely chopped
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- Salt and freshly ground black pepper

Method

1. Cook the rice according to the pack instructions. Drain and refresh under cold water. Transfer to a bowl. Add the pesto and mix well. Leave to cool.

2. Add the tuna, tomatoes, sweetcorn and basil to the bowl. Drizzle over the olive oil and vinegar and toss well. Season with salt and pepper. Serve garnished with fresh basil leaves, if liked.