Tuna & Sweetcorn Rice Salad

📝 Ingredients

• 300 g long-grain rice
• 2 tins of tuna in water (208 g drained)
• 1 tin of sweetcorn (140 g drained)
• 6 eggs
• 1 red pepper
• 2 tomatoes (250 g)
• 1/2 red onion
• 3 tbsp rapeseed oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• Salt, black pepper

🍴 Utensils

• Large saucepan
• Medium saucepan
• Colander
• Large mixing bowl
• Cutting board and knife
• Small bowl

📖 Steps

1. Bring a large pan of salted water to the boil. Add the rice and cook over medium heat for the time stated on the packet (10 to 12 min): it should be tender but still slightly firm, as overcooked rice turns mushy as it cools.
2. Drain the rice in the colander and rinse under cold water, stirring with a fork to stop the cooking and remove the excess starch. Drain well, then spread it out in the salad bowl so it cools quickly.
3. While the rice is cooking, bring the medium saucepan of water to the boil. Gently lower in the eggs with a spoon and cook for 10 min over medium heat. Run them under cold water for 5 min, then peel and cut into quarters.
4. Wash the pepper, remove the seeds and white membranes, then cut into small dice. Dice the tomatoes, removing the watery core. Peel the half red onion and chop it very finely.
5. Drain the tuna and sweetcorn. Flake the tuna with a fork directly over the cooled rice, then add the sweetcorn, pepper, tomatoes and onion. Mix gently to distribute evenly.
6. Make the vinaigrette in the small bowl: mix the mustard, vinegar, a pinch of salt and some pepper, then pour in the oil, whisking with a fork until the dressing thickens slightly.
7. Pour the vinaigrette over the salad and toss to coat every grain. Taste and adjust the seasoning, then arrange the egg quarters on top. Serve straight away, or after 30 min in the fridge for a nicely chilled salad.