Tuna, rice & spinach salad

tuna rice salad recipe

Cooking time: 30 mins

Serves 4


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



  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- 30 minutes or until rice is tender. Drain. Transfer to a large bowl. Set aside for 15 minutes to cool.
  2. Meanwhile, wash asparagus. Blanch it in a pot of boiling water.
  3. 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.


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