Easy

Rice salad with tuna and egg

Name: Rice salad with tuna and egg
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 6 servings
Cuisine: Traditional
Ingredients: 250 g Rice; 200 g Mushrooms (tinned, drained weight); 150 g Sweetcorn (tinned sweetcorn, drained weight); 180 g Red pepper; 3 unidades de Egg; 150 g Peas; 160 g Tuna (drained); 80 g Pickles; 60 ml Extra virgin olive oil; 20 ml Vinegar

Total time1 h 20 min Preparation 20 min · Cooking 30 min · Chilling 30 min

Preparation excluding the indicated waiting: 20 min · Cooking: 30 min · Chilling: 30 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Includes at least 30 minutes chilling after mixing the salad. Rice and eggs can cook together; the total is approximate.

Servings6

Allergens

Egg: Ingredient to check: Egg. Fish: Ingredient to check: Tuna. Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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A chilled rice salad with tuna, egg, vegetables and pickled gherkins, dressed with olive oil and vinegar.

Jump to steps

20 minpreparation excluding indicated waiting

30 mincooking

30 minChilling

6servings

2.215 kcalwhole recipe

369 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 20 min Preparation 20 min · Cooking 30 min · Chilling 30 min

Preparation excluding indicated waiting: 20 min · Cooking: 30 min · Chilling: 30 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Includes at least 30 minutes chilling after mixing the salad. Rice and eggs can cook together; the total is approximate.

Recipe characteristics

Pescatarian Salad 1 to 2 hours Traditional

Allergens

View full classification 28 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

SaladRice dishMain course

Meal

LunchDinner

Preparation

BoilingStewing

Appliances

CasseroleKitchen knife

Cuisine

Traditional

Season

SpringSummer

Occasion

To take awayLunchbox-friendlyEveryday menuFor the whole familyBudget-friendly

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Salad · Rice dish · Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Cook the rice in boiling salted water until tender. Drain, rinse under cold water and drain thoroughly before placing in a salad bowl.
Boil the eggs for 10 minutes and cook the peas until tender. Cool both, then peel and chop the eggs.
Drain the mushrooms, sweetcorn and tuna. Finely dice the red pepper and gherkins.
Gently combine the rice with the mushrooms, sweetcorn, pepper, eggs, peas, tuna and gherkins.
Whisk the extra virgin olive oil with the vinegar and a pinch of salt. Dress the salad, check the seasoning and refrigerate for at least 30 minutes before serving.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.