Spicy rice and tuna salad
easy
40 mins
40 mins
Ingredients
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 2 Garlic cloves
- 3 TABLESPOONS White wine vinegar
- 7-10 Tbsp Pepper
- 4 TABLESPOONS + 1 tsp oil
- 150 g low-fat yoghurt
- 75 g Salad cream (36 % fat)
- 1 TABLESPOON Lemon juice
- 3 Eggs
- 1/2 red, green and yellow peppers
- 1/2 Cucumber
- 1 Tin 185 g; drained weight:135 g) Tuna in own juice
- 20 g black olives
- some stem(s) Chives
- 7-10 Tbsp Lemon wedges and basil
Directions
- 1
Bring 400 ml salted water to the boil, add rice and cook over low heat for about 15 minutes. Drain and let drain. In the meantime peel garlic. Press 1 clove through a garlic press. Mix vinegar, garlic, salt and pepper.
- 2
Add 4 tablespoons of oil drop by drop. Whip vinaigrette with yoghurt, salad cream and lemon juice. Season to taste with salt and pepper and mix into the rice. Boil the eggs for about 10 minutes, rinse and peel. Clean, wash and chop paprika and cucumber. Drain tuna in a sieve. Also drain the olives. Cut the eggs into slices. Mix the prepared ingredients and leave to stand for about 1 hour. Before serving, wash the chives, dab dry and cut into small rolls.
- 3
Also drain the olives. Cut the eggs into slices. Mix the prepared ingredients and leave to stand for about 1 hour. Before serving, wash the chives, dab dry and cut into small rolls. Cut 1 clove of garlic into slices and fry in 1 teaspoon of oil until golden brown. Sprinkle chives and garlic over the salad. Garnish with lemon wedges and basil
- 4
Waiting time approx. 1 hour
Nutrition Facts
480 kcal
42 g
26 g
19 g
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