Measure out 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 it is transparent and pour cold water in a ratio of 1:2, bring to a boil, reduce the heat and close the lid tightly. Cook over low heat (I cooked for 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's white and crumbly.
Mix the pesto with the lemon juice, pour the warm rice and stir.
Meanwhile, fry the bacon in a non-stick pan without oil for a few minutes until a brownish crispy crust forms. Wash and dry the spinach leaves. Wash, peel and cut the pepper.
Drain the liquid from the tuna can. Divide the fish into large pieces. Put in a salad bowl with rice.
Add spinach leaves. It is spinach in this salad is not fundamental. You can use any soft salad leaves with a neutral taste.
Yellow pepper. The color of pepper is not important, but with a yellow appearance nicer.
And half the crispy bacon. Bacon is better to take smoked. Gently mix, trying not to crumble the pieces of tuna.
Put in a bowl for serving on the table, decorate with the remaining bacon and serve no later than an hour after cooking. This salad can be made in advance - it is stored in the refrigerator for 24 hours, only put spinach and bacon directly before serving.