Ensalada de atún y brócoli

Ingredientes

• 1/2 cup uncooked brown rice
• 425 g (15 oz) can of tuna in spring water, drained
• 1 large head of broccoli (about 250g / 8.8 oz), cut into bite-size pieces
• 1 small red onion, finely diced
• 1/2 cup (80g / 2.8 oz) dried dates, diced
• 1/3 cup roasted almonds, chopped
• 100 g (3.5 oz) Greek-style feta cheese, crumbled
• 1 tablespoon dijon mustard
• 2 tablespoons tahini
• 1/3 cup white wine vinegar
• 1 teaspoon salt
• 1/4 teaspoon pepper

Preparación

1. 1

   Boil the brown rice according to the package instructions, about 30-35 minutes. Once cooked, drain and rinse it under cold water to cool it down and prevent it from heating the other ingredients.

2. 2

   Heat a bit of olive oil in a pan over medium heat. Add the broccoli florets and sauté for about 5 minutes, or until tender and slightly crispy.

3. 3

   While the rice cooks, finely dice the red onion, chop the almonds and dates. Add the tuna to a large mixing bowl and flake it with a fork (or your fingers, if preferred).

4. 4

   In a small bowl or a screw-top jar, combine tahini, white wine vinegar, mustard, salt, and pepper. Whisk or shake the jar until smooth and well combined.

5. 5

   In a large bowl, combine the rice, tuna, broccoli, dates, and almonds. Crumble the feta cheese on top.

6. 6

   Pour the dressing over the salad and toss everything together until evenly coated.