Balsamic tuna and egg noodles

ingredients

• Balsamic tuna and egg noodles

  • 4 eggs, at room temperature
  • 3 85g packets 2-minute chicken noodles
  • 425 gram can tuna in oil, undrained
  • 80 gram baby spinach leaves, thickly shredded
  • 1 large carrot, cut into matchsticks
  • 1 red onion, halved, thinly sliced
  • 1 clove garlic, crushed
  • 2 tablespoon balsamic vinegar
  • 1/3 cup finely chopped flat-leaf parsley

method

• Balsamic tuna and egg noodles

  • 1

    Place eggs in a saucepan; cover with cold water. Bring to the boil over moderate heat, gently stirring (this helps centre the yolks). Boil without stirring for 8 minutes. Drain. Refresh eggs under cold water. Peel; cut into quarters.

  • 2

    Meanwhile, place noodles in a large heatproof bowl. Save flavour sachets for another use. Cover noodles with boiling water; stand for 5 minutes or until softened. Drain. Using kitchen scissors, snip into shorter lengths. Place in a large bowl.

  • 3

    Add undrained tuna, spinach, carrot, onion, garlic, vinegar and parsley to noodles. Season. Toss to combine. Spoon into serving bowls. Serve topped with egg.

notes

No balsamic vinegar? You can use lemon juice instead. Dried rice stick noodles will also work well in this salad. Try canned pink salmon instead of tuna. Price will vary.