Tuna Rice Salad - cooking recipe

Ingredients

1/2 cup basmati rice
3 stems fresh oregano, leaves striped
3 cans (5 oz each) tuna packed in olive oil, drained and flaked, oil reserved
9 oz cherry tomatoes, halved
1 None cucumber, halved lengthwise and thinly sliced
1 can (14 oz) mixed beans or white beans, rinsed
7 oz feta cheese, crumbled
1 small red onion, finely chopped
1 tbsp red wine vinegar

Preparation

Cook the rice in a large saucepan of boiling water for 10-12 mins or until tender. Drain; refresh under cold water. Transfer to a large bowl.
Chop the leaves from 2 of the oregano stems. Reserve the whole leaves from the remaining stem. Add the tuna, tomatoes, cucumber, beans, feta, onion and chopped oregano to the rice. Toss to combine.
Whisk reserved oil from the tuna and vinegar in a small bowl. Add to rice mixture. Season. Toss to coat well. Serve sprinkled with whole oregano leaves.