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Rice – corn – tuna salad with tomatoes and Dijon mustard dressing

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Ingredients for 4 servings:

  • 250 g rice
  • 1 can of corn
  • 3 large tomatoes, finely chopped
  • 2 cans tuna, marinated in oil
  • 2 tbsp vinegar
  • ½ tsp salt
  • 1 pinch(s) of pepper
  • 1 pinch(s) of sugar
  • 2 tbsp Maggi
  • 1 tbsp mustard (Dijon)
  • ½ tsp Aromat, Fondor or similar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quick recipe that even children will enjoy

Cook rice according to the package instructions until soft. While the rice is cooking, open the can of corn and the cans of tuna. Drain the corn and tuna, reserving the tuna oil. Place the tuna and corn in a large bowl. Wash the tomatoes, cut them into small pieces, and add them. For the dressing, mix the tuna oil, vinegar, all the spices, Maggi, Dijon mustard, and Aromat in a cup. Season to taste if necessary. Drain the rice and add it to the bowl. Pour the dressing over all the ingredients. Mix well and serve while still warm. Fresh baguette goes well with this.

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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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