Tuna Rice and Spinach Salad

minutes

Ingredients (serves 4)

• 1 1/2 cups brown basmati rice
• 2 bunches asparagus, trimmed, cut crossways into thirds
• 1 tablespoon reduced-salt soy sauce
• 2 tablespoons sweet chilli sauce
• 425g can tuna in springwater, drained, flaked
• 1/2 cup semi-dried tomatoes (not in oil), chopped
• 50g baby spinach
• 2 hard-boiled eggs, peeled, sliced (see tip)

Method

1. Bring a saucepan of water to the boil over high heat. Add rice. Return to the boil. Reduce heat to medium. Cook, uncovered, for 25 to 30 minutes or until rice is tender. Drain. Transfer to a large bowl. Set aside for 15 minutes to cool.
2. Meanwhile, wash asparagus. Place, with water clinging, in a plastic bag. Twist top to seal. Microwave on HIGH (100%) for 1 to 1 1/2 minutes or until just tender. Drain.
3. Combine soy sauce and sweet chilli in a jug. Pour over rice. Add asparagus, tuna, semi-dried tomato, spinach and salt and pepper. Toss to combine. Spoon salad into shallow bowls. Top with egg and serve.

Notes

• 
  To cook perfectly boiled eggs, half-fill a saucepan with lightly salted water. Bring to a gentle boil over high heat. Add eggs (they should be at room temperature) and stir gently for 30 seconds (this helps to centre the yolks). Reduce heat to medium. Simmer for 8 minutes for hard-boiled eggs. Drain. Rinse under cold water. Tap eggs to crack shells (this stops eggs from further cooking). Cool completely before peeling.