Print Recipe

Ingredients

• 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.

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