Lunch: Tuna and Brown Rice Salad

Lunch: Tuna and Brown Rice Salad

Dairy-free, gluten-free, wheat-free, vegan-friendly

Serves: 4-6


  • 3 cups steamed or boiled brown rice
  • handful dried goji berries or sultanas, unsulphured (reserve a few for garnish)
  • 2 tbsp sunflower seeds (reserve a few for garnish)
  • 6 Brazil nuts, finely chopped
  • 4 green shallots, peeled, finely cut
  • 1/2 red capsicum, cut into small dice
  • 1 small carrot, peeled, grated
  • 125 g fresh, cooked tuna or chicken, flaked or diced
  • 50 ml vinaigrette dressing
  • 2 tbsp chopped chives, dill, coriander or parsley (reserve a few leaves for garnish)
  • Himalayan salt or Celtic sea salt
  • freshly ground black pepper, to taste


  1. Add all ingredients to a large mixing bowl and toss lightly with a metal spoon. Try not to smash up the rice too much.
  2. Check seasoning and add more if necessary. If too dry, add more dressing.
  3. Serve in a large bowl garnished with extra goji berries or sultanas, sunflower seeds and chopped herbs.

Tip: To make this vegan-friendly, omit tuna and replace it with your choice of 150 g of extra vegetables, or cooked legumes, or beans.