Tuna and rice salad jars
Recipe by: Tumi Mogoai

Prep time: 15 min
Makes: 2 servings

Ingredients 
2 cups cooked Excella rice
2 cans tinned tuna
1 cup peas
2 red peppers, diced
1 ½ cup cherry tomatoes, halved
2 spring onions , finely sliced
bunch flat-leaf parsley , chopped
large handful stoned green olives , roughly chopped (optional) keep the liquid
4 tbsp wholegrain mustard
juice 1 lemon
2 tbsp extra-virgin olive oil
1 tbsp honey
salt and pepper to taste

Method 
Pour your cooked Excella rice into a large mixing bowl. Flake in the tuna, then mix in the peas, peppers, tomatoes, spring onions, parsley and olives, if you’re using them.
In a separate small bowl, mix together wholegrain mustard, lemon juice and olive oil and honey. Pour the dressing over the salad, season to taste then mix everything together. Pour the salad into glass jars and keep in the fridge and let your household indulge themselves whenever they are hungry. Or pack this for a quick and easy lunch