Free Healthy Recipe - Brown Rice & Tuna Salad

Gluten free, Low GI, Wheat Free

A great salad to pack for lunch at work or for the kids, this will also keep in the fridge for a few days without dressing.

1½ cup brown rice, cooked
2 long sticks celery, diced
1 small tin corn kernels, drained
½ cup broccoli florets, blanched
¼ cup pine nuts, toasted
½ cup parsley, chopped
1 large can tuna in springwater, drained
3 tbsp salad dressing, (see recipe list)

Cook brown rice using the absorption method, and set aside to cool.

In a large bowl combine diced celery, corn kernels, broccoli florets, pine nuts and parsley.

Add the cooled brown rice and mix together. Season with salt and pepper. Add the shredded cheese and tuna and mix through.

Place salad in a takeaway container and fill an old herb jar with dressing and add to salad when ready to eat.

Adapted from a recipe on

Makes 2 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 40 mins
Ready in: 50 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 3138 kj
Calories 750 kcal
Fat 40.4 g
Saturated Fat 5.6 g
Total Carbohydrate 54 g
Total Protein 38.8 g
Fibre 8 g

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