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Cold Entrees

Jasmine Rice and Tuna Chilli Beetroot Salad

Print Recipe

Ingredients

Jasmine Rice and Tuna Chilli Beetroot Salad
  • 1 cup cooked jasmine rice
  • Pinch of sea salt and freshly ground pepper
  • 250g tuna in spring water, drained
  • 1 yellow capsicum, diced
  • 1 lemon, rind and juice of
  • 2 cloves garlic, crushed
  • 2 tablespoons chives, chopped
  • 3 spring onions, sliced
  • 2 tablespoons parsley, chopped
  • 1 tablespoon coriander, chopped
  • 2 teaspoons fish sauce (nam pla)
  • 1 tablespoon soy sauce
  • 1 teaspoon cold pressed olive oil

Preparation

  1. Combine all ingredients and mix gently. Store covered in the refrigerator until ready to eat.
  2. This makes a terrific lunchtime salad. This salad is also delicious with two sheets of nori seaweed (cut into strips) added to the recipe.