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.

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