| 5 cups cooked white rice 1 cup sliced celery 1 small red capsicum, finely diced 420g can Edgell Corn Kernels, drained 2 spring onions, finely sliced 425g can John West Tuna in Springwater, drained and flaked 1/3 cup French dressing |
Combine rice, celery, red capsicum, drained Edgell Corn Kernels and spring onion in a large bowl.
Gently stir through drained and flaked John West Tuna and French dressing. Season with salt and pepper.
Garnish with fresh parsley and serve.
1 1/2 cups of raw white long grain rice will make approximately 5 cups cooked rice.
| Qty per serving | QTY PER 100g | |
|---|---|---|

Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.

A traditional summer salad favourite, so quick and easy!
5 cups cooked white rice
1 cup sliced celery
1 small red capsicum, finely diced
420g can Edgell Corn Kernels, drained
2 spring onions, finely sliced
425g can John West Tuna in Springwater, drained and flaked
1/3 cup French dressing
Combine rice, celery, red capsicum, drained Edgell Corn Kernels and spring onion in a large bowl.
Gently stir through drained and flaked John West Tuna and French dressing. Season with salt and pepper.
Garnish with fresh parsley and serve.
1 1/2 cups of raw white long grain rice will make approximately 5 cups cooked rice.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au