Rice salad with tuna and avocado
- Cook the rice in boiling water for 12 minutes or until just tender to the bite. Drain and rinse under cold water to cool, then drain the rice well again and set aside.
- Combine cold rice with remaining ingredients ( drained and flaked 425g can tuna, cut in 1cm cunes 1 avocado, Juice of 2 lemons, sliced 4 spring onions, finely diced 1 roast red pepper (available from supermarkets), chopped fresh parsley, extra virgin olive oil). Season with salt and pepper to taste. Toss well and serve.
Check out Ray McVinnie's video on 'How to cook the perfect white rice'.