Rice salad with tuna

Ingredients for 4 servings:

• 200 g basmati rice
• 300 ml water
• 1 tsp, heaped curry powder
• ½ tsp salt
• 1 can of tuna, natural, drained weight 140 g
• 1 bell pepper(s), green
• 2 tbsp mayonnaise, e.g. E.g. Miracel Whip
• 1 tbsp vinegar
• 1 tsp, heaped creamed horseradish
• 1 egg(s), hard-boiled
• 1 tsp, sautéed capers, finely chopped
• 1 tsp mustard, medium hot
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes

simply delicious

Boil 300 ml of water in a saucepan, add the rice, curry powder, and salt, and cook over low heat until al dente. Allow to evaporate slightly. Meanwhile, drain the tuna and shred it in a bowl. Peel the bell pepper finely with a vegetable peeler and dice, then add it to the pan. Add the mayonnaise, vinegar, mustard, and creamed horseradish and mix. Peel and dice the egg, then stir in the capers and rice. Season with salt and pepper and let it sit for at least two hours.