Tuna Niçoise Rice Bowl
Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 2 people
Estimated cost per serve is 7.56 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
2
- 2 free range eggs
- 100grams beannettes, trimmed
- 250grams SunRice Microwave Brown Rice, heated
- 2 cans Greenseas® Tuna Chunks in Springwater 95g, drained, flaked
- 1 truss tomato, roughly chopped
- 3 Qukes® baby cucumbers, sliced
- 1/4 cup drained sliced black olives
- 1/4 cup drained pickled red onion
- 2 lemons
- 2tablespoons extra virgin olive oil
- 2teaspoons Dijon mustard
- 1 clove garlic, crushed
- 1/4 bunch continental parsley, sprigs picked
Description
Balmy days call for this simple, tasty tuna niçoise and rice salad. Sit back, relax and enjoy Mediterranean-inspired flavours and delightful crunch.
Method
Step 1 of 3
Cook eggs in a medium saucepan of boiling water for 6 minutes for a soft yolk or until cooked to your liking, adding beans during the last minute of cooking. Drain, then refresh under cold water. Peel eggs, then cut in half.
Step 2 of 3
Divide heated rice between bowls. Top with tuna, egg, beans, tomato, cucumber, olives and onion.
Step 3 of 3
Juice 1 lemon, then cut remaining lemon into wedges. Whisk juice, oil, mustard and garlic in a small bowl. Drizzle dressing over salad in bowls. Sprinkle with parsley. Serve with lemon wedges.
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