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Rice salad à la Niçoise

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Ingredients for 2 servings:

  • 125 g rice, e.g. Basmati
  • 1 can tuna in its own juice
  • 100 g beans (princess beans), also frozen
  • 1 tsp mustard, grainy
  • 4 tbsp olive oil
  • 4 tbsp red wine vinegar
  • 2 eggs, hard-boiled
  • Olives, black
  • Pepper, pickled
  • salt and pepper
  • n. B. Onion(s), red

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook rice according to instructions and chill. Cook green beans in salted water for 5 minutes, then cool in ice water. Arrange the rice on two plates. Top with green beans, drained tuna, and quartered eggs. Garnish with olives, chili peppers, and red onions. Make a dressing with vinegar, oil, and mustard. Season with salt and pepper and pour over the salad.

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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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