John Myers
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Rice Salad with Tuna, Egg and Goat Cheese
The perfect rice salad with tuna, egg and goat cheese recipe with a picture and simple step-by-step instructions.
salad
- 50 g Basmati rice
- 50 g Red rice
- 3 Tomatoes
- 0,5 Cucumber
- 1 Red Paprika
- 3 Spring onions
- 100 g Goat feta
- 150 g Tuna in its own juice, drained well
- 4 Eggs, hard boiled
dressing
- 1 tsp Dijon mustard
- 2 Garlic cloves
- 1 tbsp Liquid honey
- 3 tbsp Raspberry balm
- 50 ml Rapeseed oil
- Espelette pepper
- Salt
- Black pepper from the mill
salad
- I had the basmati rice from the day before, but it wasn’t enough for another whole meal for two people. So I cooked red rice with it – because of the taste and the look.
- So, you put the basmati rice in a saucepan on the stove with twice the amount of water and a pinch of salt, bring it to a boil, turn the stove off, leave the saucepan with the lid on and just forget it, it doesn’t do anything . At some point it has soaked up all the water and is just finished.
- The red rice is also put in a saucepan, covered with at least three times the amount of water and sprinkled with a pinch of salt. So you just let it stand for 10 minutes. Then you turn on the stove, bring it to a boil, turn the stove on to the lowest setting and let it simmer covered for 40 minutes.
- Then strain over a sieve, rinse under cold running water and drain well. Then both types of rice are put in a salad bowl and mixed together.
- Now quarter the tomatoes, drain and core them and cut into small cubes and put them in the salad bowl. Peel half the cucumber and also cut it into small cubes and add it to the salad bowl. Core the peppers, peel them with the peeler and put them in the salad bowl, just like the spring onions cut into fine rings.
- Finely dice the goat feta and put it in the salad bowl. Tear the tuna a little with a fork and add to the other ingredients and mix everything very well.
dressing
- Put all the ingredients for the dressing in a tall container and use the magic wand to make a creamy dressing. Also made sure that the dressing should always be over-seasoned, because it should season the other salad ingredients.
finish
- Pour the dressing over the salad and mix well again. Arrange the salad on plates or flat bowls. Peel the eggs, quarter them and distribute them decoratively on the salad.
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