Measure the rice. This recipe requires long-grain rice. I took steamed long-grain rice. This rice, as a result of steaming, acquires part of the vitamins and minerals contained in the bran shell, and never sticks together.
Rinse the rice until transparent and pour cold water in a ratio of 1:2, bring to a boil, reduce the heat and close the lid tightly. Cook on low heat (I cooked on 2 of 9) for 30 minutes, during which time the rice has time to absorb all the water.
This is what boiled rice looks like. It is white and crumbly.
Mix the pesto with lemon juice, pour in the warm rice and stir.
Meanwhile, fry the bacon in a non-stick frying pan without oil for a few minutes, until a brownish crispy crust forms. Wash and dry the spinach leaves. Wash, peel and chop the pepper.
Drain the liquid from the tuna can. Divide the fish into large pieces. Put it in a salad bowl with rice.
Add spinach leaves. It is spinach in this salad that is not the main one. You can use any soft lettuce leaves with a neutral taste.
Yellow pepper. The color of pepper is not important, but the appearance is more pleasant with yellowness.
And half of the crispy bacon. Bacon is better to take smoked. Mix gently, being careful not to crumble the tuna pieces.
Place in a serving bowl, garnish with the remaining bacon and serve no later than an hour after cooking. This salad can be prepared in advance - it is stored in the refrigerator for 24 hours, only put spinach and bacon just before serving.