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Ingredients
  • 60g brown rice, equiv. to 180g cooked
  • 200ml water
  • 100g tinned tuna, drained
  • 1 spring onion, sliced
  • 1 large handful baby spinach leaves
  • 3 semi-dried tomatoes, sliced
  • 4 kalamata olives, pitted, halved
  • lemon, zested and juiced
  • ⅔ Tbsp fresh parsley
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