Tuna salad with rice, tomatoes and eggs
Ingredients
- 120-150 g rice
- 2-3 eggs
- 10-12 cherry tomatoes
- ½ onion, red
- 8-10 olives, pitted
- 150 g canned tuna
- 4 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp white wine, or apple cider vinegar
- salt, to taste
- black pepper, to taste
- herbs, to taste
Utensils
- pan
- knife
- cutting board
- bowl
- fork
Instructions
- Put the rice in a saucepan and let it simmer for about 20 minutes.
- Boil the eggs for about 10 minutes.
- Remove from the heat and let them cool.
- Quarter the tomatoes and eggs.
- Peel the onions and chop into half rings.
- Olives cut into slices or leave whole.
- Drain the tuna and mash with a fork.
- For the dressing, mix the olive oil with the mustard and vinegar.
- Put the rice, tuna, tomatoes, eggs, onions and olives in a bowl .
- Season with salt and pepper.
- Pour the dressing over the salad, mix gently.
- Sprinkle the tuna salad with herbs before serving.
