Tuna rice salad without mayonnaise

Ingredients for 4 servings:

• 1 cup(s) Basmati rice or other long grain rice
• 2 cans of tuna
• 1 m.-sized onion(s)
• 100 g peas, frozen or 1 small can of peas
• 1 large bell pepper(s), red
• 2 tbsp chives
• 2 tbsp parsley
• 2 tbsp olive oil
• 5 tbsp balsamic vinegar
• Salt and pepper, coarse

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Fresh salad for hot summer parties

Place the rice in a pot with two cups of water and salt and bring to a boil. Boil for about 3 minutes, stirring occasionally, then reduce the heat to low, cover, and let the rice simmer for about 20 minutes. Pour into a colander to cool, then add cold water if necessary. In the meantime, drain the tuna, peel and chop the onion and bell pepper. Chop the parsley and chives as well. Add the peas to boiling water, cook briefly, then drain and let cool. Take a large bowl and stir in the vinegar and oil. Gradually stir in all ingredients. Finally, season with salt and pepper to taste. Let simmer for 1-2 hours, then add more seasoning if necessary.