Rice salad with tuna

Ingredients for 6 servings:

• 2 cups rice
• 200 g tuna
• 300 g corn
• 200 g peas, frozen
• 1 bell pepper(s)
• 1 onion(s)
• 100 g Emmental cheese, in one piece
• 3 tbsp, heaped garden herbs, to taste
• 1 tsp mustard
• 5 tbsp vinegar
• 3 tbsp olive oil
• 2 tbsp Miracle Whip
• Salt
• pepper
• 1 tsp curry

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook the rice according to the instructions for about 20 minutes and let it cool. Meanwhile, dice the bell pepper, onion, and cheese and add them to the cooled rice. Chop the garden herbs. You can, of course, also use frozen herbs. Tear the tuna into small pieces and stir in the peas and corn. Mix together a marinade of mustard, mayonnaise, vinegar, oil, curry, salt, and pepper. Mix well with the remaining ingredients and let it marinate. The salad tastes best when it marinates for several hours. It can be prepared the day before. Tip: The rice absorbs a lot of the flavor, so taste again before serving and adjust seasoning if necessary. We serve it as a side dish to grilled meat. It also tastes good on its own, although then it will be enough for fewer portions.