Egg Topped Wild Rice & Tuna Salad
By OcadoLife
Published on 08 December 2021
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 a lunchbox version, take the dressing in a separate container and add just before eating.Time and servings
15 minsTotal time
4Servings
15 minsCooking time
Ingredients
- 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
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.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.Step 3
Now make the dressing by combining everything together in a bowl with some seasoning.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.Step 5
Divide the salad between two plates, and top with the eggs cut in half (3 halves per plate) and the tuna chunks.Step 6
Finish with a little extra drizzle of dressing over the eggs and tuna and serve.