Quick Meals

TUNA & SWEETCORN RICE BOWLS

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A speedy pantry-led supper finished with a fresh lemon yoghurt drizzle.

Clock Outline

PREP 10 MIN.

Cooking Pot Outline

COOK 10 MIN.

Person Outline

SERVES 4

INGREDIENTS

  • 2 x 170g cans SPAR Tuna in Salt Water, drained
  • 1 x 400g can SPAR Whole Kernel Sweetcorn, drained
  • 500ml cooked SPAR Parboiled Long Grain Rice
  • 250g SPAR Freshline cherry tomatoes, halved
  • 1 SPAR Freshline cucumber, diced
  • 150g SPAR Plain Yoghurt
  • 30ml SPAR Lemon Juice
  • 15ml SPAR Olive Oil
  • Salt and Black Pepper, to taste

CHEF’S TIP

Cool the rice slightly before assembling for the best texture.

HOW TO MAKE IT

  1. Warm the cooked rice and divide it between four bowls.
  2. Top with tuna, sweetcorn, tomatoes and cucumber.
  3. Mix the yoghurt, lemon juice and olive oil; season lightly.
  4. Spoon the dressing over each bowl and serve immediately.

GOOD TO KNOW

  1. Freezer friendly? NO
  2. Leftovers? – Refrigerate for up to 1 day

PERFECT PAIRING

BAKERY ROLLS

A soft, freshly baked roll turns this speedy bowl into an even more satisfying meals.

Newer
PESTO CHICKEN CRUNCH WRAPS
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Older HONEY-SOY CHICKEN STIR-FRY

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