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Tuna Rice Bowl

Tuna Rice Bowl

With Soft Poached Egg
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SERVES 1 // PREP TIME 10mins // COOK 6mins // TOTAL 16mins
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Ingredients:

  • 1 can good tuna packed in olive oil and drained
  • 1 organic egg
  • 2 large handfuls of rocket leaves washed and dried
  • 1 bunch of fresh flat leaf parsley
  • 1/2 cup cooked quinoa
  • 1/2 cup mix of fresh tarragon, chives and dill all chopped
  • 2 whole shallots peeled
  • 1 Tb sherry vinegar
  • 2 Tb olive oil
  • 2tsp light agave
  • 2tsp dijon mustard
  • Salt and pepper to taste

Steps:

  1. To make quinoa, add 1/2 cup of dry quinoa rinsed to remove the natural bitterness. Mix with on cup of water and bring to a boil. Drop down to simmer and cook for 10 min. After 10, turn off heat and keep covered for 5-8 mins.
  2. In another pot, bring water to a boil. Set the oven set at 425F/ 215C and place the shallots in a piece of foil coated with olive oil and some salt. Cover and roast for 10 mins until soft and caramelised. Remove and let them cool down before cutting.
  3. Bring another small pot of water to a boil and add the egg. Cook for exactly 6 1/2 mins. Remove from water and rinse under cold water. Peel carefully and pat dry.
  4. Place the egg at the bottom of a bowl where the salad will go. Mix the dijon, vinegar, oil and agave together and pour over the rocket, herbs and tuna.
  5. Add half a cup of cooked quinoa along with the roasted shallots and lightly mix adjusting the seasoning to your taste.
  6. Place all of the ingredients on top of the egg and enjoy. The egg will be liquid in the centre and will coat the salad beautifully adding extra richness.  

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Recipe by Sergio Perera. You can find more of Sergio's recipes in the Lifestyle Guide, click - here.

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