Friday, 22 November 2013

Tuna and Rice salad

Tuna and Rice Salad



Ingredients
1 cup of rice
1 tin of tuna
seasonal fresh vegetables for example: half  cucumber, 1 large tomato, half a lettuce, 1 red or green or orange pepper, 1 large carrot, one spring onion, half pointed cabbage, sweet corn etc.
fresh herbs either parsley, dill or coriander
olive oil
one lemon or lime
salt and pepper

Method
Wash the rice in the pot and drain the water. Add just less than 2 cups of water. (if basmati is used 1 and a half cup of water is sufficient). Add a teaspoon of salt and place on high fire until it comes to boil. Then immediately lower the flame to the minimum and boil until water is fully absorbed. (Normally 10 minutes)

In the meantime prepare the vegetables. You can choose 3 or 4 from the list. Wash them and chop them or grate them (carrot). If you use frozen vegetables boil them briefly in water and drain.
  Put all vegetables in  a large bowl. Add the cooked rice and the tuna (drained if in water). Mix everything well, add the olive oil, some salt and the freshly squeezed lemon juice.

Variations:
You can use pasta twists or penne instead of rice.
You can use mayonnaise instead of the olive oil and lemon.

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