Brown Rice with Canned Tuna Salad

1. Cook the rice in salted water at a 1:1 ratio until done.

2. Boil the egg and cut it into quarters. Slice the cucumber into half-moons. Shred the cabbage into thin strips.

3. In a large bowl, combine the vegetables and eggs. Add the tuna, draining the liquid beforehand. Mix the salad well.

4. Serve the brown rice on a plate, then top with the salad.