Tuna rice salad
This cold tuna rice salad is simply a delight. It is perfect to accompany your grills in summer, and in addition, it is ready in just 15 minutes!
Ingredients
- 400 g of cooked 200 g rice of raw rice
- ½ cucumber diced
- 3 diced tomatoes
- 1 finely minced red onion
- 1 red pepper cut into dice
- 1 drained tuna box
- 1 crumbled feta package
- A few branches of chopped
- 2 tablespoons of mayonnaise
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Prepare the rice: Cook the rice according to the package instructions, then let it cool completely. The rice of the day before is ideal for a better texture.
- Prepare the vegetables: wash and cut the cucumber, tomatoes, red onion and red pepper in uniform size.
- Assemble the salad: In a large bowl, mix the cooled rice, cucumber, tomatoes, red onion, red pepper, and drained tuna.
- Add the feta and basil: crumble the feta on the rice mixture and incorporate the chopped fresh basil.
- Add the sauce: pour the mayonnaise and olive oil directly into the bowl. Season with salt and pepper according to your taste, then gently mix to coat all the ingredients.
- Serve: For better results, leave the salad in the refrigerator for at least 30 minutes before serving. This allows flavors to mix perfectly.
