Tuna rice salad

Ingredients for 2 servings:

• 1 can tuna in its own juice
• 1 small can of peas
• 1 small can/mandarin orange(s)
• 1 cup long grain rice (coffee cup)
• 2 cup(s) water (coffee cup)
• 2 tsp, leveled vegetable stock powder
• 2 tsp, heaped curry powder
• 2 tsp sunflower oil

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Bring water to a boil, measure out 2 cups, and stir in the vegetable stock powder. Meanwhile, heat the rice in the oil with the curry in a pot, stirring constantly (do not fry!). Pour over the boiling vegetable stock and bring to a rolling boil. Stir once so the rice is completely covered with water. Close the lid and simmer on low heat for 20 minutes. The rice can continue to swell in the pot for up to 20 minutes after the cooking time, but can also be used immediately once all the water has been used up. Drain the tuna, peas, and mandarin oranges, reserving the juice from the mandarin oranges (for seasoning if needed, or if the salad seems too dry). Roughly chop the tuna and mandarin oranges. Mix everything together in a salad bowl or saucepan, season to taste, and add curry, salt, or mandarin orange juice if desired. I recommend letting the salad sit for at least 30 minutes.