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Tuna and Rice Salad

0
619
Kitchen European
Calorie content 219.7 kcal
Portions 4 port.
Cooking time 20 minutes.
Proteins * 11.4 gr.
Fats * 10.8 g
Carbohydrates* 22.2 g
* per 100 gr. product
Tuna and Rice Salad
Content

The recipe for such a salad should be in the piggy bank of every housewife, because it is a lifesaver when guests are almost on the doorstep. The perfect combination of boiled rice and canned tuna makes a wonderful duo, while the addition of eggs and green onions makes it taste brighter and more juicy.

Ingredients

Cooking process

step 1 out of 6
Preparing food: it is best to use parboiled rice, it will better retain its shape during the cooking process. We wash the rice under running water, put in a saucepan, fill with water 1: 2 and boil for 10-12 minutes until tender. Let cool. Boil eggs hard-boiled.
step 2 out of 6
Rinse green onions under running water, chop finely.
step 3 out of 6
We put the fish in a plate, knead it with a fork. We leave the tuna juice for now, it may be useful to us.
step 4 out of 6
Combine fish, onion and mayonnaise in a salad bowl. We mix everything.
step 5 out of 6
We clean the boiled eggs and cut them into small cubes. We send it to the salad and add boiled rice. Mix everything well and leave to brew for 10-15 minutes. Rice can pick up moisture - then you can add a little canned tuna juice to the salad.
step 6 out of 6
We transfer the finished salad to portioned plates, decorate with green onions and serve. Bon Appetit!

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