"Signature" Rice Salad with Tuna and Aromatic Chunks (serves 8)

Ingredients

• Base:

  • 500g long-grain rice (such as basmati or Thai rice for a lighter texture)

  • 4 tins of tuna in water (approx. 500g drained)

  • 4 hard-boiled eggs

  • 300g cherry tomatoes, halved

  • 1 cucumber, deseeded and diced

  • 100g pitted black olives

• The ‘Trendy’ Vinaigrette:

  • 6 tablespoons of olive oil

  • 2 tablespoons of rice vinegar (or cider vinegar)

  • 1 tablespoon of soya sauce

  • 1.5 teaspoons Thai cooking mix (adding a balanced, modern flavour)

  • 2 tablespoons of dried chives (to be rehydrated slightly in the dressing to release the flavours)

  • A pinch of garlic powder (for depth)

Preparation

1. The rice: Cook the rice in a large quantity of salted water. Once cooked, rinse it immediately under cold water to stop the cooking process and prevent the starch from sticking (this ensures the grains remain separate). Drain it thoroughly.

2. The base: In a very large salad bowl, mix together the cold rice, the drained and roughly flaked tuna, the cherry tomatoes, the cucumber and the olives.

3. The dressing: In a separate bowl, whisk together the oil, vinegar, soya sauce, garlic powder and, most importantly, the Thai Cuisine mix. Add the chives last. Leave the dressing to stand for 5 minutes so that the herbs infuse properly.

4. Assembly: Pour the dressing over the salad and toss gently.

5. Finishing touches: Cut the hard-boiled eggs into quarters and arrange them attractively on top just before serving. You can sprinkle a light dusting of Thai Cuisine mix over the top for presentation.

Serving tip: This salad benefits from being left to rest in the fridge for 1 hour before serving. If you want to emphasise the ‘fusion’ aspect, you can add a few cubes of fresh mango or some crushed cashew nuts at the last minute for a little crunch.