in Recipes

Rice and tuna salad

updated

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Ingredients for 4 servings:

  • 1 bag of rice (boil-in-the-bag)
  • 1 can tuna in sunflower oil
  • 3 tbsp mayonnaise, well heaped
  • 2 tbsp tomato ketchup, well heaped
  • 1 tbsp vinegar (7 herb vinegar)
  • 1 gherkin(s), diced
  • ½ can peas
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

à la Many

Cook rice according to package instructions. Make a salad dressing with ketchup, mayo, and vinegar, along with a good pinch of salt and pepper. Then, toss the peas and tuna with oil into the salad dressing. Finally, fold in the still-warm, boiled rice. Let it sit in the refrigerator for a few hours before serving.

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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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