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Rice salad with tuna, peas and carrots

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Ingredients for 4 servings:

  • 250 g rice
  • 1 can of tuna
  • 1 can peas and carrots, 530 g
  • 2 large apples
  • salt and pepper
  • 200 g remoulade

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cook the rice, rinse, and let it cool. Meanwhile, drain the tuna, peas, and carrots. Peel, core, and chop the apples into small pieces. Mix the cooled rice with the other ingredients, stir in the remoulade, and finally season with salt and pepper. Let the salad marinate in the refrigerator. Serve with grilled meats and baguette.

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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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