Recipe: Tuna, rice and egg salad

Last updated 12:47 23/10/2012
tuna salad
Marina Oliphant
LIGHT AND TASTY: Tuna, rice and green bean salad with eggs.

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When the weather starts to warm up, I always want to eat lighter food, and this combination of nutty brown rice, infused with lemony sumac vinaigrette, is the kind of thing I crave. It's a classic salad Nicoise with a Middle Eastern twist.


Main ingredient Rice
Type of dish Salad
Course Side dish
Cooking time <30 min
Serves/makes 6
Special options Low fat

When you want flavour fast, sumac is the secret.


50ml of extra-virgin olive oil
20ml of sherry vinegar
1/2 lemon, juiced
1 1/2 Tbsp ground sumac
1 1/2 cups  brown rice
Salt and freshly ground black pepper
185g tin good-quality tuna in oil, drained
2 large handfuls of green beans
10 flat-leaf parsley leaves, very finely sliced
3 sprigs mint, roughly chopped
2 spring onions, finely sliced
3 soft-boiled eggs, shelled and torn (or cut) in half, warm
3 Tbsp pine nuts, toasted

1. Boil rice in salted water for 25 minutes and then drain.

2. Trim and split the beans lengthways, then cook in lightly salted boiling water for 3 minutes. Drain and keep warm.

3. Whisk together the oil, vinegar, lemon juice and sumac to create a dressing. Reserve 1-2 tablespoons of dressing and pour the rest over the rice while it's warm. Toss, then season with salt and pepper.

4. Stir tuna through the rice and transfer to a serving plate.

5. In another bowl, mix beans with herbs and spring onions and reserved dressing. Scatter the bean mix over the rice, then the egg halves and pine nuts and serve.

Serves four.

- Daily Life

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