Rice salad with tuna and egg
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
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Recipe characteristics
Salad · Rice dish · Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Rice 250 g
- Mushrooms tinned, drained weight 200 g
- Sweetcorn tinned sweetcorn, drained weight 150 g
- Red pepper 180 g
- Egg 3 unidades
- Peas 150 g
- Tuna drained 160 g
- Pickles 80 g
- Extra virgin olive oil 60 ml
- Vinegar 20 ml
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Method
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Cook the rice in boiling salted water until tender. Drain, rinse under cold water and drain thoroughly before placing in a salad bowl.
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Boil the eggs for 10 minutes and cook the peas until tender. Cool both, then peel and chop the eggs.
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Drain the mushrooms, sweetcorn and tuna. Finely dice the red pepper and gherkins.
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Gently combine the rice with the mushrooms, sweetcorn, pepper, eggs, peas, tuna and gherkins.
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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.
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