Wild rice salad

Ingredients for 4 servings:

• 200 g rice (wild rice)
• 1 garlic clove(s)
• 1 chili pepper(s), red
• 100 ml olive oil
• 70 ml lemon juice
• 5 spring onions
• 1 small bell pepper(s), red
• 50 g olives
• 1 can tuna, marinated in oil
• chili powder
• oregano or basil, if desired
• Iceberg lettuce, cleaned
• 3 tomatoes, sliced
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the wild rice according to the package instructions. Slice the chili pepper lengthwise and deseed. Peel the garlic clove. Finely chop both and toss with the olive oil and lemon juice. Season with salt and chili powder. If desired, add oregano or basil. Clean the spring onions and slice them into fine rings. Clean and finely dice the bell pepper. Mix both with 2 tablespoons of the dressing into the warm rice. Let cool. Meanwhile, drain the olives and tuna. Slice the olives into rings and toss both into the cold rice. Arrange the wild rice on top of cleaned iceberg lettuce and tomato slices and serve. Serve with the remaining dressing.