Tuna, Fennel & Avocado Rice Salad
Perfect for a quick lunch, by the sea or a BBQ
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Ingredients:
200g Cooked Basmati Rice
1 Avocado
1 Large Canned Tuna (drained from oil or brine)
1 Yellow/Red Bell Pepper
1/4 Fennel Bulb
Fresh Chives
1tbs Hellmann’s Real Mayonnaise
1tsp E/V Olive Oil
Salt & Pepper to taste
Directions:
In a large bowl combine the cooked rice with the olive oil.
Chop the avocado, fennel and pepper into bite-size pieces and add them to the rice.
Drain the tuna and add it as well.
Add the mayonnaise, chives and season to taste.
Give it a good stir, cover and chill in the fridge for at least 1 hour.
Note: Do not over stir as the tuna will get too flaky. Leave some good chunks or else add it after you mix the other ingredients.
