Rice salad with tuna

Ingredients for 4 servings:

• 250 g rice, cooked and cooled
• 2 small cans of tuna in its own juice, drained
• 425 g corn from the can
• 2 tbsp parsley, fresh or frozen
• 4 tbsp oil (sunflower oil)
• 2 tbsp vinegar
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Great for a hot summer day

Drain the tuna and corn in a colander and chop the parsley (if using fresh). Whisk together the oil, vinegar, salt, and pepper to make a spicy dressing. Place the rice in a large salad bowl. It’s important to use grainy rice, as grainy rice would quickly make the salad stick together into an unsightly mess. If desired, cut the tuna into small pieces and add them to the rice along with the corn and parsley. Mix everything thoroughly. Pour the dressing over the salad, mix well, and refrigerate for at least 2 hours. Tip: This salad can be served as a side dish to grilled meat or poultry, but can also be enjoyed as a main meal.