Brown rice salad with egg, tuna, peas and peppers

Ingredients

For 1 serving

• Brown rice65 g
• Eggs1
• Canned tuna in water70 g
• Peas60 g
• Bell peppers80 g
• Cherry tomatoes80 g
• Pickled gherkins20 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: eggs, fish,

In season: June – September

Method

1. Rinse the brown rice, add it to a pan of boiling salted water and cook over medium heat for 35 minutes, until tender but firm; drain, rinse under cold water and drain well.
2. Meanwhile bring a small pan of water to the boil, lower the egg in gently and cook it for 8 minutes, until hard-boiled; cool it in cold water and peel. In the same water cook the peas for 5 minutes, until tender, and drain.
3. Wash the pepper, remove the seeds and membranes and cut it into 1 cm dice; wash and quarter the cherry tomatoes; slice the gherkins into rounds.
4. Drain the tuna and break it into large flakes.
5. Add the vegetables, peas and tuna to the rice, dress with the oil and a pinch of salt and finish with the egg cut into wedges.