← Nouns Cooking · French

Ingredients

• 250 g long-grain rice
• 2 eggs
• 2 cans tins tuna (about 140 g each), drained
• 150 g sweetcorn, drained
• 250 g Cherry tomatoes, halved
• ½ Cucumber, diced
• 1 Shallot, finely chopped
• 50 g black olives (optional)
• 1 tbsp Dijon mustard
• 2 tbsp red or white wine vinegar
• 5 tbsp sunflower or olive oil
• 2 tbsp Parsley, chopped
• Salt
• Black pepper

Method

1. Cook the rice in plenty of salted boiling water for 12 min until just tender. Drain, rinse under cold water and spread on a tray so it cools fast.
2. Meanwhile, boil the eggs for 9 min, cool in cold water, then peel and quarter.
3. Whisk the mustard, vinegar and a pinch of salt in a large bowl, then whisk in the oil to make a thick vinaigrette.
4. Add the cold rice, flaked tuna, sweetcorn, tomatoes, cucumber, shallot, olives and parsley and toss well. Season.
5. Top with the eggs and serve cool. It keeps covered in the fridge for a day.

Tips

• Cool cooked rice quickly and refrigerate within an hour; do not leave it in the sun at a picnic for long.
• Check the mustard if you need it strictly gluten-free.

Sources

Written in our own words after cross-checking these recipes:

French Cooking Academy La Cuisine de Géraldine BBC Good Food