1 ½ cups long-grain brown rice (or white rice)

1 yellow bell pepper, diced

1 cup cherry tomatoes, diced

5 oz canned tuna, drained (in extra virgin olive oil or water)

½ small red onion, chopped

½ cup sweetcorn

1 cup canned peas, drained

5 sundried tomatoes, chopped

½ cup black olives, sliced

2 tablespoons capers (in brine)

½ cup fresh parsley, chopped

3 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar

½ tablespoon sea salt

Juice of 1 lemon

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Cook the rice according to package instructions. Drain and rinse under cold water to cool quickly. Set aside.
In a large bowl, combine cooled rice, bell pepper, cherry tomatoes, tuna, red onion, sweetcorn, peas, sundried tomatoes, olives, capers, and parsley. Toss gently.
Whisk together olive oil, white wine vinegar, sea salt, and lemon juice until emulsified.
Pour dressing over rice mixture and toss thoroughly to coat.
Refrigerate for at least 30 minutes before serving. Serve chilled or at room temperature.

Swap tuna for cooked shrimp or grilled chicken for different protein.

Add chopped cucumbers or radishes for extra crunch.

Use fresh tomatoes if sundried tomatoes aren’t available, or add roasted red peppers.

Sprinkle toasted pine nuts or slivered almonds for texture.

Add crushed red pepper flakes for subtle heat.