Rice salad with tuna and vegetables
A complete salad that leaves you wanting nothing more: packed with vitamins, proteins, and carbohydrates. And best of all, it's delicious.
Ingredients for 4 people:
- 300 g of round rice
- 2 cans of tuna in water
- 1/2 red pepper
- 1/2 yellow pepper
- 1/2 green pepper
- 2 baby cucumbers
- 4 eggs
- Cherries
- Spring onion
- 1 carrot
- black olives
- For the dressing:
- 4 tablespoons of extra virgin olive oil
- Lemon juice
- Salt to taste
Elaboration
- We start by cooking the rice in plenty of boiling salted water, using a Signature tall pot. Stir and let it cook for the time indicated by the manufacturer.
- In a Signature pot, we cook some eggs for 13 minutes, one per person. After this time, we transfer the eggs to a bowl of ice water to break the cooking time.
- We drain the rice, run it under cold running water, and let it cool completely in the refrigerator while we prepare the vegetables.
- We wash and/or peel a large carrot, cut it into strips, and then dice them. Place them in a large bowl. We wash some tricolor bell peppers and cut half of each one, first into strips and then into cubes. This way, in addition to vitamins, we'll add color to our salad. And to the bowl, too.
- We continue with half a spring onion, which we'll also slice like the carrot and peppers. A couple of baby cucumbers, which we've previously washed and sliced. Some sliced black olives, and we finish with a couple of cans of drained tuna in brine.
- We add the rice that is already cold and mix well.
- We prepare a simple vinaigrette with 4 tablespoons of extra virgin olive oil, lemon juice to taste, and a pinch of salt. Shake well and spread over the salad. Mix well and serve.
- In this case, we'll present the salad on a platter in the center of the table, so everyone can serve themselves as they wish. Just before serving, we slice some cherry tomatoes and scatter them over the salad. And we finish with the halved hard-boiled eggs. I'm only adding two because the plate is already quite heavy; everyone can serve themselves the rest of the eggs. Add flaked salt and a drizzle of extra virgin olive oil. A perfect dish to beat the heat and feed a whole troop.
