Tuna, cashews, brown rice, capsicum, soy and mint salad
( SERVES 4 )
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|2 cups||Brown rice|
|1 to taste||Salt|
|1 tbsp||Peanut oil|
|100 g||Cashew nuts|
|3 tbsp||Soy sauce|
|2 tsp||Brown sugar|
|½ cup||Fresh mint|
- 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.
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