Date: 12 Apr 2015 Author: Jacqui Categories: Food, Main Dishes, Risottos, Side Dishes 0


I had made this salad from an Australian’s Woman’s Weekly Cook Book, years ago. It had tasted so good, that it has become a summer favorite, not just for me but for all those who tried it. I have learnt the recipe by heart! Give it a try and you will not be sorry!


  • Large can tuna, drained
  • 2 cups basmati rice
  • 1 apple, chopped
  • ⅓ cup chopped raisins or sultanas
  • 3 green spring onions, diced
  • 1 stick celery, diced
  • 1 red, green or yellow pepper, diced
  • Salt & Pepper
  • Chilli (optional)

Optional Extra Ingredients

  • Sweetcorn
  • Kidney Beans
  • Peas
  • Boiled egg sliced, for garnish

Sweet Curry Dressing

  • ⅔ cup oil
  • ⅓ cup white vinegar
  • 1 tablespoon curry powder
  • ¼ cup sugar


Start by preparing the sweet curry dressing. Simply place all ingredients in jar and shake well. Set aside.

Add rice to large pan of boiling water, boil rapidly, drain and rinse under cold water to arrest cooking.

Combine the rice, tuna, apple, raisins, spring onions, celery, peppers, beans if using, with the dressing in a large bowl. Season with salt, pepper and Chilli if using. Garnish with egg slices if desired.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Translate »