Rice, chard and tuna salad

Ingredients for 2 servings:

• 150 g rice
• 250 ml water
• 3 stalks of chard
• 2 spring onions
• 2 chili peppers, mild
• 1 tbsp olive oil
• 2 handfuls of cocktail tomatoes
• 1 small can of tuna in its own juice, 80 g
• 1 tsp herbs de Provence
• salt and pepper
• Paprika powder, sweet
• 3 dashes of Maggi
• 3 tbsp vinegar, mild, 3.8% acidity
• 1 tsp rapeseed oil

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

Use of leftovers, easy preparation

This recipe is perfect for using up any leftover chard stalks. If the leaves are still attached, you can also chop them up. Then add them to the pan shortly before the end of the cooking time. First, cook the rice. Put 150g of rice and 250ml of water in a microwave-safe container and cook for about 10 minutes at 800 watts. Of course, the rice can also be prepared conventionally. Set aside to cool. Peel the chard stalks like rhubarb. Then chop them into very small pieces using a food processor or chop them very finely by hand. Wash the chilies, remove the seeds and chop them finely. Trim the spring onions and slice them into fine rings. Heat the olive oil in a pan, add the chard and chili pieces and fry briefly. Reduce the heat. Season with salt, pepper, paprika and the herbs de Provence. Add the spring onions and a handful of cherry tomatoes and continue to sauté until the tomatoes can be easily crushed. This takes about 5 minutes, stirring occasionally. Meanwhile, wash the remaining cherry tomatoes and halve them if necessary. Drain the tuna. Combine the rice, vinegar, and rapeseed oil in a bowl. Add the vegetable mixture and the tuna. Mix everything well and season again if desired. If desired, add 3 dashes of Maggi. It’s best to let the salad sit in the refrigerator for two hours. Then, please season again briefly, as the rice can absorb a lot of the flavor.