Preparation: 20 mins Cooking: 8 mins Serves: 4
3 free-range eggs
450g pkt 2½-minute brown rice
2 Lebanese cucumbers, diced
400g heirloom tomato medley, halved or roughly chopped
185g can tuna-in-oil, drained and flaked
1/3 cup parsley leaves, chopped
1/4 cup pepita seeds
¼ cup sunflower seeds
¼ cup kewpie mayonnaise
1 tbs lemon juice
Step 1: Place eggs into a saucepan of cold water and bring to the boil over medium heat. Reduce heat and gently simmer for 8 minutes. Drain, refresh eggs in cold water and peel.
Step 2: Meanwhile, microwave the rice following packet directions. Place rice into a large bowl and set aside to cool.
Step 3: Combine rice, cucumbers, tomatoes, tuna, parsley, pepitas and sunflower seeds in a large bowl.
Step 4: Combine mayonnaise and lemon juice in a small bowl. Pour mixture over the salad and gently toss to combine. Chop eggs and gently toss through the salad. Spoon into airtight lunch boxes or bowls. Serve.