Kickstart that Rice: Begin by washing the rice thoroughly under cold running water. Next, in a pot, boil 2 cups of water, add a pinch of salt, and let the rice simmer until it’s cooked through (roughly 15-20 minutes).
Tuna Prep Time: While the rice is simmering away, drain the can of tuna. In a mixing bowl, flake the tuna using a fork.
Veggie Crunch: Toss in the diced red bell pepper, thinly sliced cucumber, and finely chopped spring onions into the bowl with the tuna.
Dressing it up: In a separate bowl, whisk together the olive oil, lemon juice, salt, and black pepper. This zingy dressing is what will tie our Quick tuna and rice salad together.
Mix and Match: Once your rice is done and has cooled down a tad, fold it into the tuna and veggie mix.
Final Touch: Drizzle over that tangy dressing, giving it a good mix ensuring everything is well combined.