SunRice

Tuna Nicoise Salad

I am using:

Prep time

15min

Cook time

60min

Looking for a delicious and healthy recipe? Try out this tuna nicoise salad for a tasty light meal idea! This dish is packed with vegetables and flavour.

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • ½ cup SunRice Red Rice (rinsed)

  • 250 g Green Beans (trimmed)

  • 185 g Tuna In Oil (2 x cans, drained, flaked)

  • 5 Green Onions (thinly sliced)

  • 250 g Cherry Tomatoes (halved)

  • ½ cup Pitted Kalamata Olives

  • ½ cup Flat-Leaf Parsley Leaves (chopped)

  • 3½ Soft-Boiled Eggs (halved)

  • cup Extra Virgin Olive Oil

  • 2 tbsp Red Wine Vinegar

  • 1½ tbsp Baby Capers (rinsed)

  • 1 tsp Caster Sugar

  • ½ Small Garlic Clove (crushed)

Photo of Tuna Nicoise Salad

Method

  • Cook the rice following absorption instructions on the packet, remove from the heat, spoon into a colander. Refresh rice in cold water, set aside in colander to drain really well.

  • Cook the beans in a small saucepan of boiling salted water 1-2 minutes until bright green but still crisp. Drain and refresh in cold water, drain well then pat dry with paper towel. Cut into 4cm lengths and put into a large bowl. Add tuna, green onions, cherry tomatoes, cucumber, olives, parsley and rice. Season with salt and pepper, toss gently.

  • To make dressing; combine all the ingredients in a screw-top jar, season with salt and pepper and shake well to combine.

  • Pour half the dressing over the salad, stir to combine. Spoon onto a large serving platter, top with the eggs. Drizzle over remaining dressing and serve. Tip for soft boiled eggs; Bring a saucepan of water to the boil. Gently add eggs and stir until water returns to the boil. Cook for 4 minutes. Drain and refresh under cold water. Peel then break in half carefully.

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