Tuna Rice Salad with Cooked Vegetables

Ingredients

• Olives5 count (25 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Corn1/2 cup (85 g)
• Rice1 cup (200 g)
• Carrot1/2 medium (30 g)
• Zucchini1/4 count (50 g)
• Oil1/2 tablespoon (5 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. Meanwhile, cut the broccoli into pieces and chop the scallion.

2. 2

   Step 2

   Once the water is boiling, add the corn and the carrot and boil for 8 minutes. Turn off, drain and set aside.

3. 3

   Step 3

   Meanwhile, chop the onion, tomato, zucchini and olives.

4. 4

   Step 4

   Place a wok over high heat and pour the oil. Add the onion, salt and stir-fry for 7 minutes over medium-low heat.

5. 5

   Step 5

   Add the zucchini, cover and cook for 4 minutes over medium-low heat.

6. 6

   Step 6

   Add the tomato, stir, increase the heat to medium-high and let cook for 4 minutes. If required, add 1 or 2 tablespoons of water or broth.

7. 7

   Step 7

   Once done, add the rice, corn, carrots and tuna and stir well.

8. 8

   Step 8

   Serve and garnish with rosemary.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna Rice Salad with Cooked Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.