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Colourful Tuna Rice Salad
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- 2400 g water
- 2 tsp fine sea salt, plus 2-3 pinches
- 500 g white long grain rice (cooking time 14-16 minutes)
- 4 medium eggs
- 200 g carrots, peeled, diced (2 cm)
- 400 g courgettes, diced (2 cm)
- 250 g frozen peas
- 60 g extra virgin olive oil
g white wine vinegar
or 20 g lemon juice
- 2 pinches ground white pepper
- 300 g tuna, tinned, in oil, drained, cut in pieces (gross weight)
- 200 g green olives, pitted, whole
- 30 g pickled gherkins, sliced in half lengthways
- 1 bunch fresh mint leaves, washed
- 15 cherry tomatoes, halved
- per 1 portion
- 2340 kJ / 559.8 kcal
- 21.5 g
- 28 g
- 25.3 g
- Saturated Fat
- 4.5 g
- 5.9 g
- 1275.1 mg
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