Tuna & corn salad


  • 150g (3/4 cup) basmati rice
  • 2 corn cobs, husks and silk removed
  • 2 x 185g cans Sole Mare Tuna in Olive Oil Chunk Style, flaked, oil reserved
  • 1 x 250g punnet trussed cherry tomatoes, halved
  • 1/2 cup chopped fresh dill
  • 1 tbs finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • 1 tbs olive oil



Step 1
Cook the rice in a saucepan of boiling water following packet directions or until cooked. Drain.

Step 2
Meanwhile, cook the corn cobs in a saucepan of boiling water for 8 minutes or until tender. Drain. Use a sharp knife to cut down the length of the corn cobs, close to the core, to remove the kernels.

Step 3 
Combine the rice, corn, tuna, reserved oil, tomato, dill and lemon rind in a large bowl. Whisk together the lemon juice and olive oil in a small jug. Taste and season with salt and pepper. Pour the lemon mixture over the rice salad and toss until well combined. Serve immediately.