Name: Tuna, rice and spinach salad
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Ingredients: 300.00 gm brown basmati rice; 2 bunches asparagus, trimmed, cut crossways into thirds; 21.00 gm reduced-salt soy sauce; 44.00 gm sweet chilli sauce; 425g can tuna in springwater, drained, flaked; 125.00 ml semi-dried tomatoes (not in oil), chopped; 50g baby spinach; 2 hard-boiled eggs, peeled, sliced (see tip)

Tuna, rice and spinach salad

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

"Simple and delicious tuna salad with just 8 ingredients!"

Ingredients:

300.00 gm brown basmati rice
2 bunches asparagus, trimmed, cut crossways into thirds
21.00 gm reduced-salt soy sauce
44.00 gm sweet chilli sauce
425g can tuna in springwater, drained, flaked
125.00 ml semi-dried tomatoes (not in oil), chopped
50g baby spinach
2 hard-boiled eggs, peeled, sliced (see tip)

Instructions:

1. Boil water in a saucepan over high heat. Add rice and bring back to a boil. Reduce heat to medium and simmer uncovered for 25 to 30 minutes until rice is tender. Drain and transfer the rice to a large bowl. Allow it to cool for 15 minutes.
Wash the asparagus and place it in a plastic bag with some water clinging to it. Seal the bag by twisting the top and microwave on HIGH for 1 to 1 1/2 minutes until the asparagus is just tender. Drain before serving.
In a jug, mix together soy sauce and sweet chili. Drizzle the mixture over the rice. Add asparagus, tuna, semi-dried tomatoes, spinach, salt, and pepper. Toss everything together. Divide the salad into shallow bowls. Garnish with egg and serve.

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