Spinach and tuna rice salad
- 50g cooked rice
- 1 x 80g pot of John West Infusions Tuna Chilli & Garlic
- 160g baby spinach leaves, chopped
- 30g pine nuts, toasted
- 1 red chilli, deseeded and finely chopped
- pinch Black pepper
- 1 lemon, juiced
Place the rice in a bowl.
Stir in the John West Infusions Tuna Chilli & Garlic.
Add the spinach leaves and pine nuts. Season with some black pepper.
Squeeze over the lemon juice. Stir everything together, then pack into a lunchbox or enjoy immediately.
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