3 cups cooked brown rice
1/2 telegraph cucumber, chopped
10 cherry tomatoes, halved
1/2 cup black olives
1/4 cup finely chopped parsley
finely grated rind of 1 lemon
1/4 cup cashew nuts, lightly toasted
185g can tuna in spring water
1/3 cup extrav virgin olive oil
1 tablespoon lemon juice
salt and freshly ground black pepper
Place rice, cucumber, tomatoes, olives, parsley, lemon rind and cashew nuts in a bowl and toss to combine.
Flake tuna over salad and gently toss.
Mix olive oil and lemon juice together, season with salt and pepper, drizzle over salad and serve.