Rice goes so well with tuna that there are dozens and dozens of variations of such salads. I chose this one for the harmonious combination of flavors and textures. And to make it look even brighter, serve it on fresh salad leaves.
Ingredients
- Tuna (canned) – 1 bank
- Fig - 60 g
- Lettuce - 2 of the sheet
- Olives - 6 pieces
- Green peas (canned) – 3 art.l.
- Corn - 3 tbsp.l.
- Bell pepper - 0.5 pieces
- Carrots - 0.5 pieces
- Spices and seasonings - 0.5 tsp.
Step-by-step cooking recipe
Boil the carrots until soft and cut into small cubes together with pepper.
Boil the rice until cooked according to the instructions and cool under cold water.
Cut the olives into circles, and mash the tuna with a fork.
Mix rice, tuna, olives, corn, peas and carrots with pepper. Season to taste.
Put the salad on fresh green leaves.
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