Tuna Rice Salad

1. 1

   Cook the rice in a large saucepan of boiling water for 10-12 mins or until tender. Drain; refresh under cold water. Transfer to a large bowl.

2. 2

   Chop the leaves from 2 of the oregano stems. Reserve the whole leaves from the remaining stem. Add the tuna, tomatoes, cucumber, beans, feta, onion and chopped oregano to the rice. Toss to combine.

3. 3

   Whisk reserved oil from the tuna and vinegar in a small bowl. Add to rice mixture. Season. Toss to coat well. Serve sprinkled with whole oregano leaves.

* Per serving · 4 servings · Values may vary.

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