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Egg Topped Wild Rice & Tuna Salad

By OcadoLife
Light and healthy, this summer-style salad makes for a speedy lunch. With a gorgeous contrast of oily fish, fresh onion and piquant capers, you can rustle up this dish using food cupboard staples in just 15 minutes. For…
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Time and servings

Total time
Servings
Cooking time

Ingredients

11 total
  • 6 free range eggs
  • 500 g of microwave rice mix
  • 400 g of sugar snap peas, thinly sliced lenghtways
  • 60 g of flat leaf parsley, stalks discarded
  • 2 round lettuce, torn
  • 2 tbsp of capers
  • 396 g of tinned tuna steak, drained and broken into chunks
  • 8 tbsp of extra virgin olive oil, (for the dressing)
  • 4 tbsp of balsamic vinegar, (for the dressing)
  • 1 tsp of dijon mustard, (for the dressing)
  • 2 red onions, finely sliced into rings

Method

6 steps

  1. Step 1

    Bring a pan of water to the boil and cook the eggs for 5 mins, drain and run under cold water. Then peel the shells off and set aside.

  2. Step 2

    While the eggs are cooking, pop the rice in the microwave and cook to pack instructions (around 2 mins), transfer into a bowl and set aside to cool.

  3. Step 3

    Now make the dressing by combining everything together in a bowl with some seasoning.

  4. Step 4

    Place the sugar snap peas, red onion, parsley leaves, lettuce leaves, capers and rice into a large bowl. Drizzle over 3tbsp of the dressing, tossing to coat all the salad ingredients.

  5. Step 5

    Divide the salad between two plates, and top with the eggs cut in half (3 halves per plate) and the tuna chunks.

  6. Step 6

    Finish with a little extra drizzle of dressing over the eggs and tuna and serve.