Summer rice salad with tuna

Ingredients for 4 servings:

• 1 cup Basmati, large
• 1 can tuna, in its own juice
• ½ bell pepper(s)
• ½ cucumber(s)
• 2 m.-large tomato(s)
• 1 handful of spring onions, chopped
• ½ lemon(s)
• 2 pinch(s) basil, dried
• 1 pinch(s) thyme, dried
• 5 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Simple, fresh and spicy!

Cook the basmati rice until al dente (should take no more than 8-10 minutes), rinse with cold water, and let cool. Dice the cucumber, tomato, and bell pepper and add to the rice. Drain the tuna and add to the rice. Combine the chopped spring onions, olive oil, basil, thyme, and the juice of half a lemon (be careful with the amount, as it can quickly become too acidic) and season with salt and pepper. Pour the dressing over the salad, stir, and serve. If you don’t have any herbs, you can also use ready-made dressing powder. In this case, omit the lemon juice.