Greek tuna salad jars
- Salad jars can be prepared completely up to 12 hours ahead. Keep, covered in refrigerator. For easy, spill-proof transport, assemble salads in containers with a screw top lid.
- Replace microwaveable rice supergrain blend with any unflavoured wholegrain rice blend.
- Check out the varieties available from the rice section in supermarkets, or substitute plain brown rice, if preferred.
- 250g packet microwaveable steamed rice supergrains (Active Blend)
- 4 cos lettuce leaves, coarsely chopped
- 185g can tuna, drained and flaked
- 1 small red capsicum, chopped
- 1 small Lebanese cucumber, chopped
- 60g (4) cherry tomatoes, quartered
- 1 green shallot, thinly sliced
- 1 tablespoon sliced kalamata olives
- 2 teaspoons chopped fresh dill
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 50g soft feta, crumbled
- 2 teaspoons pine nuts, toasted
- Heat rice blend in microwave according to packet directions. Transfer to a bowl. Cool.
- Divide lettuce evenly over base of 2 x 450ml capacity jars or containers. Top evenly with rice blend and tuna.
- Combine capsicum, cucumber, tomatoes, shallot, olives and dill in a bowl. Divide mixture evenly over tuna layer in jars.
- Whisk lemon juice and oil in a small jug with a fork. Season with pepper. Drizzle evenly over salad in each jar.
- Serve sprinkled with feta and pine nuts.
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Peter is breathing easy again after heart valve surgery
Peter is breathing easy again after heart valve surgery
Peter is breathing easy again after heart valve surgery
Peter has lived with a rare heart condition since he was 14, but hadn’t given it too much thought until his 30s....