Brown rice & tuna salad in a jar
Serves 1 l Prep time 10 mins
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55g cooked brown rice
One carrot, coarsely grated
Quarter of a cucumber, cut into 1cm pieces
One celery stick, thinly sliced
40g cooked sweetcorn
30g cos lettuce, shredded
145g drained tinned tuna
Four pitted black olives
One boiled egg, quartered
Salt and pepper
Red win vinegar
1. Layer the cooked brown rice, the grated carrot, the cucumber, celery stick, sweetcorn, cos lettuce, tuna and pitted black olives in a glass jar or plastic container.
2. Whisk one teaspoon of olive oil, one tablespoon of red wine vinegar and one teaspoon of Dijon mustard together in a bowl. Season to taste.
3. Top the salad with 1 boiled egg, quartered, and drizzle over the dressing to serve.
Smartpoints: Green 8 l Blue 4 l Purple 2