Rice Salad with Eggs and Tuna Fish
TM6 TM5

Rice Salad with Eggs and Tuna Fish
4.0 (22 ratings)
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Ingredients

  • 42 oz water
  • 1 tsp salt, plus extra to taste
  • 9 oz long-grain white rice (12-16 minutes cooking time)
  • 2 large eggs
  • 4 oz carrots, diced
  • 10 oz zucchini, diced
  • 3 ½ oz frozen peas
  • 6 oz tuna, canned, in oil (weight includes oil), drained and flaked
  • 3 ½ oz black or green olives, pitted, whole or chopped
  • ½ - 1 oz pickles (gherkins), cut into slices
  • 1 sprig fresh mint, leaves only
  • 1 tbsp extra virgin olive oil
  • 1 - 2 tsp vinegar (optional)
    or 1 - 2 tsp lemon juice (optional)
  • 7 cherry tomatoes, halved or quartered
Nutrition
per 1 portion
Calories
1788.9 kJ / 427.6 kcal
Protein
20.1 g
Carbohydrates
62.8 g
Fat
10.6 g
Saturated fat
2.3 g
Fiber
5 g
Sodium
971.9 mg

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