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Tuna salad with rice, cucumbers and eggs

updated

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Ingredients for 3 servings:

  • 1 bag of rice (125 g)
  • 1 can of tuna
  • 1 ½ tbsp mustard
  • 6 ½ tbsp mayonnaise
  • 1 ½ tbsp ketchup
  • 1 tbsp vinegar
  • 2 eggs, hard-boiled
  • ½ cucumber(s)
  • 1 small can of corn
  • salt and pepper
  • Paprika powder, sweet
  • 1 pinch(s) of sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

super easy and delicious

Cook the rice according to the package instructions. Meanwhile, cook the eggs, then let them cool slightly. Meanwhile, dice the cucumber and combine the remaining ingredients in a bowl. Peel and chop the eggs, add them to the bowl along with the rice, and fold them in. Finally, season to taste. If you like, you can refrigerate the salad for a while, but you can also eat it right away.

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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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