Pesto rice salad with tuna

Cook the rice in plenty of boiling water for 12–15 minutes or until just tender. Drain, rinse in a sieve under cold running water for a few seconds to cool slightly and stop further cooking, then tip into a large mixing bowl.

Whisk the pesto sauce and lemon juice together, drizzle over the warm rice and stir to coat in the dressing. Leave to cool.

Meanwhile, fry the bacon in a non-stick frying pan, without added fat, for 4–5 minutes, until lightly browned and crisp. Remove and drain on kitchen paper. Set aside.

Break the tuna fish into large chunks. Add to the rice with the spinach leaves, yellow pepper and half the crispy bacon. Gently mix together, taking care not to break up the tuna too much.

Transfer to a serving bowl, sprinkle over the remaining bacon as a garnish and serve within 1 hour of making.