Pantry tuna poke with brown rice, corn and kidney beans

Ingredients

For 1 serving

• Brown rice60 g
• Canned tuna in water100 g
• Cooked red kidney beans70 g
• Canned sweetcorn50 g
• Cherry tomatoes100 g
• Lettuce40 g
• Extra virgin olive oil8 g
• Lemon juice1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: fish,

Method

1. Rinse the brown rice, add it to a pan of boiling salted water and cook over medium heat for 35 minutes, until tender but firm; drain and spread it on a plate to cool.
2. Meanwhile drain the tuna and break it into large flakes; rinse and drain the kidney beans and sweetcorn.
3. Wash and quarter the cherry tomatoes; wash, dry and shred the lettuce.
4. Assemble the bowl with the rice, tuna, beans and vegetables, and dress with the oil, lemon juice, salt and black pepper.