This lunch worked really well in my lunchbox and it is an easy tasty satisfying salad. Tuna rice and beans go so well together and I love the salty hit from the capers. The mustard dressing lifts all of the flavours and gives a really nice background flavour.

Ingredients (serves 2)

• 80g wild rice, cooked to packet instructions
• 1 tin pole line tuna
• good handful of frozen soya beans, thawed
• good handful of frozen sweetcorn, thawed
• 2 tbsp capers, drained
• 1/4 preserved lemon, roughly chopped (optional)

For the dressing

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• juice of a 1/2 lemon
• 1 tbsp honey mustard (or half dijon + half honey)
• small pinch of salt and pepper

Directions

1. Assemble the salad by adding all the ingredients into a bowl.
2. Make the dressing by adding all the dressing ingredients into a jar or bowl, shake or whisk to combine.
3. Pour the dressing over the salad and lightly mix with a fork so all the ingredients become combined. Serve and enjoy.