Simple rice and tuna salad
Hello!
If the fridge has a cooked rice and canned tuna with a few eggs then cook a simple but delicious salad.
Difficulty: 2/10
Cooking time: 35 min.
Number of servings: 4
Ingredients:
- Tuna in its own juice, 1 can
- Rice, 100 gr.
- Eggs, 4 pcs.
- Mayonnaise, 100 gr.
- Green onion
- Salt
If the rice is already cooked, skip the first step.
Rice washed, pour water in a ratio of 1: 1.5 (in our case, 150 ml of water), put on a high heat, salt and boil on a minimum heat under the lid for 13 minutes, then turn off the heat and leave the rice alone for another 13 minutes.
Boil eggs hard. Finely chop the onions.
Open a jar of tuna, drain the juice into a separate cup (it is still useful), the fish rumple fork.
Mix fish, mayonnaise and onions.
Clean the eggs, cut into cubes and add to the bowl.
Add the cooked rice, stir, salt if necessary and leave alone for 15 minutes.
Evaluate the consistency of the salad and if dry (rice is sure to draw in moisture), add the fish juice.
Serve.
Bon appetit!
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