Nicoise Salad with Rice
70g green beans, halved lengthways
¼ cup long grain rice (raw)
1 cup butter lettuce, leaves shredded
6 cherry tomatoes
2 tablespoons black/green pitted olives, halved
1 anchovy fillet (marinated in oil and salt only), drained and chopped
95g can tuna in oil
1/2 teaspoon mustard (garlic free)
3 teaspoons rice wine vinegar
1 hard-boiled egg, halved
Place rice and cold water in a medium saucepan. Bring to the boil. Reduce heat to low, then cover and simmer for 12-15 minutes until small craters form in surface of the rice. Drain rice and rinse well.
Place beans in a bowl and cover with boiling water. Stand for 1 minute or until bright green and just tender. Drain, refresh under cold water, then drain again.
Place beans, lettuce, tomato, olives, anchovy, tuna (undrained), mustard and vinegar in a large bowl. Add rice and season with salt and pepper. Toss gently to combine. Top with a hard-boiled egg and serve.