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Tuna Niçoise Rice Bowl

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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