Tuna, cashews, brown rice, capsicum, soy and mint salad
Photo by Babiche Martens
- Cook the rice in boiling salted water until tender, rinse under cold water then drain and set aside.
- Heat the oil and lightly toast the cashew nuts, remove and let cool.
- Into a large bowl add the tinned tuna, red capsicums and tomatoes.
- Gently combine the salad with the soy, juice of 2 lemons, sugar and mint. Offer wedges of lemon to serve.