Rice salad with eggs and tuna fish

Rice salad with eggs and tuna fish

3.9 14 ratings

Prep. 20min

Total 1 h

4 portions

Ingredients

water
1200 g
salt plus extra to taste
1 tsp
white long-grain rice (approx. 12-16 minutes cooking time)
250 g
eggs
2
carrots cut in small cubes
120 g
courgettes cut in small cubes
280 g
frozen green peas
100 g
canned tuna in oil (weight includes oil), drained, cut in pieces
200 g
olives pitted, whole or chopped
100 g
pickled gherkins cut in slices
15 - 20 g
fresh mint leaves only
1 sprig
extra virgin olive oil
1 tbsp
vinegar
1 - 2 tsp
1 - 2 tsp lemon juice
cherry tomatoes cut in halves or quarters
7

Nutrition per 1 portion

Calories 485 kcal / 2027 kJ

Protein 21 g

Fat 18 g

Carbohydrates 59 g

Fiber 6 g

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Also featured in

The Basic Cookbook 174 Recipes
Switzerland

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