Tuna Rice Salad
Summer days are made better with a cold tuna rice salad! Mix in your favourite ingredients and enjoy this salad by the beach or when the heat is just too much!
Ingredients
- 300 g rice ribe or arborio
- 2 cans tuna in olive oil 240g
- 50 g green and black olives
- 150 g cherry tomatoes quartered
- 2 eggs quartered
- 2 bell peppers diced
- 40 g peas
- 70 g corn
- 30 g pickled onions
- juice of half a lemon
- 1 tbsp dried mint
- 1/2 tbsp dried dill
- 1 tsp black pepper
- 1/2 tsp salt
Instructions
- Cook the rice according to instructions. I cooked my ribe rice in a large pot of boiling water for about 10-12 minutes.
- Once cooked, drain the rice and spread it over a baking dish in a thin layer so that it cools quickly.
- While the rice is cooling, prepare all the other ingredients as needed. Reserve about 2 tablespoons of the olive oil that was in the tuna can.
- In a small bowl combine together the reserved olive oil, lemon, dried mint, dried dill, salt and pepper.
- Mix the rice together with the chopped ingredients with the olive oil mixture.
- Serve immediately or cold.
Notes
optional: mozzarella, mussels, cucumber, kidney beans, white beans, other pickled veg