Cooking time: 30 mins
1 1/2 cups brown rice
2 bunches asparagus, trimmed, cut crossways into thirds
1 tablespoon 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
- 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- 30 minutes or until rice is tender. Drain. Transfer to a large bowl. Set aside for 15 minutes to cool.
- Meanwhile, wash asparagus. Blanch it in a pot of boiling water.
- Combine soy sauce and sweet chili 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 & serve.