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Tuna Rice Salad with Egg, Tomatoes, Bell Peppers, Corn, and Basil

Public
Course: Main course
Preparation time: 0 minutes
Energy: 373 kcal / serving

Instructions

  • 1.   Precook the hard-boiled egg and white rice, then set aside in the refrigerator.
    Prepare the dressing:
    Mix vinegar + mustard + olive oil + water to thin out the dressing.
    Finely chop the shallot and add it to the dressing.
    Set aside in the refrigerator.

    Wash and cut all the vegetables.
    In a plate, create a nice presentation: start with the rice, then layer the salad on top, followed by all the other ingredients. Sprinkle with corn, olives, and chives.
    Pour the dressing over the salad and refrigerate until ready to serve.
    Enjoy your meal!

Ingredients for servings

  • 75 g of cooked rice
  • 50 g of canned tuna in water (drained weight)
  • 1 hard-boiled egg
  • 30 g of corn
  • 1 tomato
  • 30 g of green salad
  • 20 g of pitted green olive
  • 50 g of cooked red peppers
  • ½ shallots
  • 1 teaspoon of olive oil
  • 1 pinch of mustard
  • 1 tablespoon of wine vinegar
  • 1 teaspoon of water
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    373 kcal
    19 %
  • Fat
    13,41 g
    19 %
  • of which saturated
    2,69 g
    13 %
  • Carbohydrates
    34,32 g
    13 %
  • of which sugar
    5,41 g
    6 %
  • Protein
    25 g
    50 %
  • Fibers
    4,34 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.