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5-minute rice, corn, and tuna salad

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Ingredients for 3 servings:

  • 2 bags of rice
  • 2 cans of tuna in oil
  • 1 can of corn
  • 3 eggs
  • Tomato ketchup
  • mayonnaise
  • 1 tsp vegetable broth
  • salt and pepper
  • 3 gherkins

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Yamie Yamie

Cook the rice in the broth. Boil the eggs. Drain one can of tuna. Place both cans (one with the oil) in a bowl and chop. Add the corn (to taste). Dice the cucumbers and add them. Chop the cooled eggs and add them to the bowl, along with the cooled rice. Stir everything together, add the mayonnaise and ketchup (1:1 ratio) and mix. Finally, season with salt and pepper to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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