Tuna, Pesto & Rice Salad
Aromatic brown rice with tuna and the unmistakeable tang of pesto.
1 can John West Tuna Chunks in Brine, drained
110g brown basmati rice
140g frozen peas
3 tbs pesto
150g cherry tomatoes, halved
Salt and pepper
Cook the brown basmati rice in plenty of salted water according to packet instructions, until tender. Then, just before it’s done, add the frozen peas and bring back to the boil, then drain and cool.
Stir in the cherry tomatoes, pesto and the John West Tuna Chunks. Season to taste and serve.
