Recipe Detail

Prep 20 mins | Cook 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.