Rice and tuna salad

Name: Rice and tuna salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 collar (approx. 120 g) Spring onions; 1 (approx. 250 g) red pepper; 2 can(s) (185 g total weight) Tuna in own juice; 1/2 bunch Chives; 1/2 bunch Parsley; 250 g Schmand; 7-10 Tbsp freshly ground white pepper; 3 TABLESPOONS grainy mustard; 1 pinch Sugar; 75 g black olives

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 collar (approx. 120 g) Spring onions
1 (approx. 250 g) red pepper
2 can(s) (185 g total weight) Tuna in own juice
1/2 bunch Chives
1/2 bunch Parsley
250 g Schmand
7-10 Tbsp freshly ground white pepper
3 TABLESPOONS grainy mustard
1 pinch Sugar
75 g black olives

Directions

1
Put rice in 400 ml boiling salted water, bring to the boil, cover and let it swell for about 20 minutes over a low heat. Meanwhile clean and wash spring onion and cut into rings.
2
Clean, wash and chop the peppers. Pour the tuna on a sieve, drain. Pluck fish apart with a fork. Wash chives, dab dry and cut into small rolls. Wash parsley, dab dry and chop finely.
3
Mix sour cream, salt, pepper, mustard and sugar. Rinse rice with cold water and drain well. Mix the rice, olives, tuna, peppers and spring onions. Pour mustard and sour cream over it, add herbs.
4
Mix the salad well. The salad tastes best if it can stand for 3-4 hours. Arrange on a plate.