Rice salad with tuna and vegetables
A complete salad that you don’t need anything else with: full of vitamins, proteins, and carbohydrates. And the best part, it’s delicious.
Ingredients for 4 people:
- 300 g round rice
- 2 cans of natural tuna
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 green bell pepper
- 2 baby cucumbers
- 4 eggs
- Cherry tomatoes
- Scallion
- 1 carrot
- Black olives
- For the dressing:
- 4 tbsp extra virgin olive oil
- Lemon juice
- Salt to taste
Preparation
- We start by cooking the rice in plenty of boiling salted water; for this, we use a Signature tall pot. Stir and let it cook for the time indicated by the manufacturer.
- In a Signature pot, we cook eggs for 13 minutes, one per person. Once the time is up, transfer the eggs to a bowl with ice water to stop the cooking process.
- Drain the rice, run it under cold tap water, and let it cool completely in the fridge while we prepare the vegetables.
- We wash and/or peel a large carrot, cut it into strips, then into cubes. Add to a large bowl. Wash some tricolor bell peppers and cut half of each, first into strips then into cubes. This way, besides vitamins, we add color to our salad—and to the bowl too.
- Next, half a scallion, which we also cut like the carrot and bell peppers. A couple of baby cucumbers we’ve previously washed and sliced. Some sliced black olives, and we finish with two cans of drained natural tuna.
- Add the already cooled rice and mix well.
- We make a simple vinaigrette with 4 tbsp extra virgin olive oil, lemon juice to taste, and a little salt. Shake well and pour over the entire salad. Mix well and it’s ready to plate.
- In this case, we will serve the salad in a platter in the center of the table, so everyone can serve themselves as desired. Just before serving, we cut some cherry tomatoes and spread them over the salad. And we finish with hard-boiled eggs cut in half. I only put two because the plate is already quite full; the rest of the eggs, everyone can serve themselves their own. Add flaky salt and a drizzle of extra virgin olive oil. A perfect dish to beat the heat and feed a whole group.
