1½ cups red rice
3 cups chicken stock
1 cup green beans, trimmed
4 kipfler potatoes, washed, steamed, peeled, sliced into 0.5cm-thick discs
2 cups mixed baby tomatoes,to serve
½ cup black olives, sliced
250 g can tuna in oil, drained, flaked
1 bunch flat leaf parsley, leaves picked, finely chopped
2 Tbsp extra virgin olive oil
2 tsp red wine vinegar
1 clove garlic, crushed
Sea-salt flakes and freshly ground black pepper, to season
- Rinse rice thoroughly until water runs clear, then put in a large saucepan with chicken stock. Fit lid, then cook gently for 35 minutes or until liquid has been absorbed. Stir gently, then set aside for 5 minutes.
- Meanwhile, put eggs in a small saucepan of cold water over a high heat. Once boiling, reduce heat to medium, then cook for 5 minutes. Refresh under cold running water, then peel and quarter.
- Plunge beans in boiling water until tender, then refresh under cold running water. Slice finely on diagonal. Combine in a large bowl with rice, potato, tomato, olive, tuna and parsley. Toss well, then mix in eggs.
- Combine oil, vinegar and garlic in a small bowl. Season, then drizzle over salad. Serve.