2 cups brown rice
1 Tbs peanut oil
100g cashew nuts
600g tinned tuna, drained
2 red capsicums, finely diced
2 tomatoes, deseeded and finely diced
3 Tbs soy sauce
Juice of 2 lemons, plus wedges to serve
2 tsp brown sugar
1/2 cup fresh mint leaves, finely chopped
1 Cook the rice in boiling salted water until tender, rinse under cold water then drain and set aside.
2 Heat the oil and lightly toast the cashew nuts, remove and let cool.
3 Into a large bowl add the tuna, diced red capsicums and tomatoes.
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4 Gently combine the salad with the soy, lemon juice, sugar and mint. Offer wedges of lemon to serve.