in Africa, Egypt

Egyptian rice salad with tuna

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Ingredients for 4 servings:

  • 1 cup(s) rice (long grain)
  • 2 large onions
  • 1 can of tuna (without oil)
  • 4 eggs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil rice and eggs (hard-boiled), dice the onions. Finely chop the canned tuna, dice the boiled eggs, and toss everything together with the boiled rice in a salad bowl. No seasoning is necessary! Can be eaten cold or warm.

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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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