in Recipes

Rice salad with tuna

updated

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Ingredients for 4 servings:

  • 2 bags of Basmati
  • salt water
  • 200 g natural yogurt
  • 2 bell peppers, red
  • 2 cans tuna in its own juice, drained
  • 3 eggs, hard-boiled
  • 1 can of corn
  • lots of herbs (parsley and chives)
  • some salt and pepper

Instructions

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

Cook the rice in salted water and let it cool. Then combine the yogurt with the herbs and stir into the rice. Now dice the bell peppers and chop the eggs. Add all the other ingredients to the bowl with the rice and mix well. Season with salt and pepper.

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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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