Tuna-rice salad with turkey & egg

Name: Tuna-rice salad with turkey & egg
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 500 g Long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 200 g frozen peas; 6-8 Eggs; 2 can(s) (425 ml each) Mushrooms (heads); 1 glass (370 ml) roasted paprika; 2 (10 g each) Bag of salad topping "Paprika-Herbs; 6 TABLESPOONS Oil; 1 Garlic clove; 200 g Salad Mayonnaise; 250 g Skimmed milk yoghurt; 1/2 bunch Parsley (e.g. smooth); 2 tin(s) (200 g each) Tuna

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

500 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
200 g frozen peas
6-8 Eggs
2 can(s) (425 ml each) Mushrooms (heads)
1 glass (370 ml) roasted paprika
2 (10 g each) Bag of salad topping "Paprika-Herbs
6 TABLESPOONS Oil
1 Garlic clove
200 g Salad Mayonnaise
250 g Skimmed milk yoghurt
1/2 bunch Parsley (e.g. smooth)
2 tin(s) (200 g each) Tuna

Directions

1
Cover the rice in a good 1 l boiling salted water ca
2
Simmer for 20 minutes. Heat the peas briefly at the end. Boil the eggs hard. Quench and peel. Let eggs and pea-rice cool down
3
Drain the mushrooms and peppers. Cut the paprika into small pieces. Mix salad topping, oil and 6 tablespoons of water. Mix with pea rice, mushrooms and paprika. Cover and leave to stand for at least 1 hour.
4
Peel and chop the garlic. Mix with mayonnaise and yoghurt. Season with salt, pepper and sugar. Wash and chop the parsley. Cut turkey breast into slices. Halve eggs
5
Pluck the tuna finely and fold into the pea rice. Season again with salt and pepper. Serve with turkey breast, garlic mayonnaise and eggs. Sprinkle with parsley
6
Drink: cool wine spritzer