Sirena Tuna Summer Rice Salad
By Chef Tom Walton, this delicious salad is perfect for a light and healthy lunch.
- Time:15 - 30 minutes
- Place the rice into a small pot with 1 ½ cups water, bring to the boil, stir, cover and cook over a low heat for 6 minutes then remove from the heat and allow to steam to finish cooking. Preheat a grill pan or BBQ over high heat and char the corn all over, about 8 minutes, then cut the kernels off the cobb and set aside.
- While the corn cooks, combine the onions, pinch salt, 1 tsp sumac, vinegar and olive oil in a bowl and set aside. Combine the yoghurt, remaining sumac, garlic, lemon zest, juice, a little seasoning to taste and set aside.
- Spoon the rice into a large bowl and add the corn, tomatoes, pepita seeds, marinated onions, herbs, cumin, 1 tin of tuna, season to taste and gently toss to combine.
- Serve the salad with the remaining tin of tuna and yoghurt spooned over.