This fabulous combination of rice, tuna, crispy bacon and tender spinach leaves tossed in a fragrant pesto dressing makes a wonderful summer lunch.
*If you want to prepare the salad ahead, keep in a covered bowl in the fridge for up to 24 hours, but leave out the spinach and bacon until ready to serve. Cooked rice shouldn't be kept for longer than 48 hours. *You could also make this salad with small pasta shapes and toss in some halved cherry tomatoes.
Made it for a party, had some lovely comments about it. Really tasty! - 27 Jan 2015