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Rice salad with tuna

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Ingredients for 4 servings:

  • 500 g rice, cooked
  • 5 spring onions
  • ½ bunch radishes
  • 2 cans of tuna in oil
  • 3 eggs
  • Dill, fresh
  • 8 tbsp balsamic vinegar, white
  • 2 tsp mustard
  • Sugar
  • 6 tbsp rapeseed oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Slice the spring onions into rings and the radishes into sticks. Tear the tuna into pieces and mix everything with the rice. Chop the dill and fold it in. Marinade: Mix the vinegar and mustard well, then whisk in the oil. Season with sugar, salt, and pepper. Pour over the salad and stir to combine. Let it marinate in the refrigerator for 1-2 hours. Hard-boil the eggs and garnish the salad with them.

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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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