Rice salad with feta and tuna

Ingredients for 6 servings:

• 1 cup rice
• 2 cups water
• 2 tsp vegetable stock powder
• 150 g yogurt
• 100 g mayonnaise
• 1 tbsp linseed oil
• 1 shot of cucumber water
• 2 tsp paprika powder
• 1 tsp curry powder
• n. B. herb salt and pepper
• 1 pinch of chili powder
• 1 m.-sized carrot(s)
• 3 gherkins
• 8 peppers, pickled
• ½ bell pepper(s)
• 1 package of feta cheese, approx. 200 g
• 1 bunch of spring onions
• 1 small onion(s)
• 7 tomatoes, dried in oil
• 1 can of tuna in oil, approx. 180 g

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 45 minutes

Cook the rice with the water and vegetable stock powder in a covered pot. Let the rice cool. Mix the yogurt, mayonnaise, linseed oil, and cucumber juice with all the spices to make a sauce. Peel and grate the carrot. Dice the onion. Chop all the other ingredients into small pieces. Mix all ingredients together. Add the tuna and oil. Mix everything thoroughly and chill in the refrigerator for about 1 hour before serving.