Tuna, cashews, brown rice, capsicum, soy and mint salad
( SERVES 4 )
2/11/2011
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Ingredients
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| 2 cups | Brown rice |
| 1 to taste | Salt |
| 1 tbsp | Peanut oil |
| 100 g | Cashew nuts |
| 600 g | Tuna |
| 2 | Red capsicum |
| 2 | Tomatoes |
| 3 tbsp | Soy sauce |
| 3 | Lemons |
| 2 tsp | Brown sugar |
| ½ cup | Fresh mint |
Directions
- Cook the rice in boiling salted water until tender, rinse under cold water then drain and set aside.
- Heat the oil and lightly toast the cashew nuts, remove and let cool.
- Into a large bowl add the tinned tuna (drained), diced red capsicums(finely diced) and tomatoes (deseeded and diced).
- Gently combine the salad with the soy, juice of 2 lemons, sugar and mint. Offer wedges of lemon to serve.
Wine Match
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