Tuna, cashews, brown rice, capsicum, soy and mint salad
( SERVES 4 )
- 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 (drained), diced red capsicums(finely diced) and tomatoes (deseeded and diced).
- Gently combine the salad with the soy, juice of 2 lemons, sugar and mint. Offer wedges of lemon to serve.