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😋 A simple, quick and delicious recipe
With the warmer weather back in full swing, freshen up a bit with this delicious rice salad, which is as easy as it is quick to make. It's ideal when you've got unused rice left in the fridge(anti-gaspi), but also for a picnic because it's easy to transport, a barbecue or an original brunch.
💙 Why you'll love this recipe
- Ideal for sharing or enjoying solo
- It's as easy as it is quick to make
- It's easy to carry and keeps well (ideal for batch cooking).
✅ A recipe suitable for gluten intolerant/allergic people
Just be careful with salt, which can sometimes contain gluten.
🐹 Are there any vegan alternatives?
Making this recipe vegan couldn't be easier: just remove the eggs and tuna, which you can replace with tofu, seitan or even tempeh !
💡 Frequently Asked Questions
Put this rice salad in an airtight container in the fridge, and you can keep it for 48 hours. If you make the eggs at the last minute, you can keep it for 3 days.
I don't recommend freezing it, as you'll end up with a watery, tasteless result…
You can make a basic vinaigrette (2 tablespoons oil to 1 tablespoon vinegar) or customize it: add garlic, lemon, passion fruit, herbs…be creative!
I use a basic Basmati rice, but you can use the rice of your choice (avoid sushi rice or risotto rice).
Yes, of course, if you put the eggs in at the last minute, you can keep it in the fridge for 2 days.
June to September included.
If you make this tuna rice salad, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Tuna rice salad
Ingredients
- 1 cup canned tuna in extra virgin olive oil
- 1 large pineapple tomato
- 2 red tomatoes
- ½ cup rice
- 1 tablespoon Balsamic vinegar
- 1 tablespoon olive oil
- 3-4 basil leaves
- 1 small red onion
- 3 soft-boiled eggs
- Salt to taste
- Pepper to taste
Instructions
- Start by cooking your rice for the time indicated on the packaging, then drain and set aside.
- Plunge your eggs into a pan of boiling water for 6 minutes to soften them. Meanwhile, slice the tomatoes into thin strips, taking care to remove the cores, and finely chop the red onion.
- Once the eggs are cooked, place them in a bowl of iced water to stop the cooking process, then shell them.
- Mix the rice, tomatoes, red onion and tuna with the drained olive oil. Drizzle with olive oil and balsamic vinegar, season with salt and pepper, and add a few fresh basil leaves and the soft-boiled eggs.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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