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  • Recipe Room  »  Crunchy, healthy tuna, rice, dill and egg salad

    4

    Ingredients

    • 2 cups (about 400 g) cooked brown rice
    • 2 large stalks celery, very finely sliced
    • 1 small green capsicum, finely diced
    • 4 large spring onions, finely sliced on the diagonal
    • 2 x 185 g cans tuna in oil, drained and flaked
    • About 1/3 cup of chopped dill
    • 1 dozen or so Kalamata olives
    • 3 free-range or organic hard-boiled eggs, roughly chopped
    • A little finely sliced green or spring onion and dill leaves, to garnish
    • Lemon wedges, to serve

    Dressing

    • 1/2 cup (120 ml) extra virgin olive oil
    • 2 cloves garlic, finely chopped
    • ¼ cup (60 ml) lemon juice, or more to taste
    • Splash of balsamic vinegar, to taste
    • Sea salt and freshly ground black pepper, to taste

    Crunchy, healthy tuna, rice, dill and egg salad

    Tun-Rice-Salad-thumbnail

    This refreshing, energy-boosting salad is packed with flavour and perfect for a warm night. I’m happy to eat it just as is, but occasionally I’ll tear up rocket leaves to mix through it, along with slices of avocado. 

    Method

    Put all the ingredients for the dressing into a jar, seal it tightly, then shake it like crazy to thoroughly mix everything together. Dip a spoon in and taste the dressing, then adjust the flavours to suit you. I like it to be quite lemony, so I often add a bit more lemon juice to it. When it’s right, pop the jar in the fridge while you make the salad.

    Put the rice, celery, capsicum, spring onion, tuna and dill in a large bowl and mix them all together. Pour in the dressing and stir it through so that everything is well coated. You can serve the salad straight away, but I think it tastes even better if it’s covered and chilled for a couple of hours to allow the flavours to develop.

    Just before serving the salad, gently mix in most of the black olives and about three-quarters of the chopped egg. Mound it into a large, shallow serving bowl and top it with the remaining egg and olives. Sprinkle on a little finely sliced spring onion and dill leaves. Serve with lemon wedges.  Any leftover salad keeps well in the fridge for a couple of days.  Serves 4 – 6.

    Submitted by
    Belinda Jeffery

    Tips and Tricks

    • Store fresh dill with stems in a glass of water or wrapped in paper towel inside a plastic bag.

    • We recommend purchasing free-range and organic eggs where possible to ensure the highest standards of animal welfare.

    • Cooked rice can be frozen and saved for another meal. We recommend consuming within 2 weeks of freezing for maximum taste and to avoid freezer burn.

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