Tuna rice salad with curry

Ingredients for 4 servings:

• 2 cans of tuna in its own juice
• 1 can of corn, drained weight 285 g
• 4 large eggs, boiled
• 1 pack of basmati rice (express basmati rice)
• 4 tbsp Miracle Whip so light
• 8 tbsp milk, 1.5%
• 1 tsp salt
• ½ tsp black pepper, freshly ground
• 1 tsp curry powder, mild
• 1 small onion(s) or 2 spring onions in fine rolls

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 15 minutes

very low in fat and quick to prepare

Drain the tuna and corn in separate colanders. Peel the boiled eggs and cut into cubes, about the size of a kernel of corn. Mix the Miracle Whip and milk with salt, pepper, and curry powder to make a smooth salad dressing. If you like, add the diced onions or spring onions. Add the corn, diced eggs, and shredded tuna to the sauce along with the rice and mix. Cover the salad with plastic wrap and let it sit in the refrigerator for at least 8 hours. Remove one hour before serving and season with salt, pepper, and curry powder. Curry is a matter of taste; I use 1 level tablespoon right at the beginning. Although it contains rice, it tastes great with baguette or fresh toast. The salad is also a great accompaniment to a barbecue.