Rice salad with eggs and tuna fish

Rice salad with eggs and tuna fish

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Prep. 20 min

Total 1 h

2 portions

Ingredients

water
1200 g
salt plus extra to taste
1 tsp
white long-grain rice (approx. 12-16 minutes cooking time)
130 g
egg
1
carrots cut in small cubes
60 g
courgettes cut in small cubes
140 g
frozen green peas
50 g
canned tuna in oil (weight includes oil), drained, cut in pieces
100 g
olives pitted, whole or chopped
50 g
pickled gherkins cut in slices
10 - 15 g
fresh mint leaves only
1 sprig
extra virgin olive oil
½ tbsp
vinegar
½ - 1 tsp
½ - 1 tsp lemon juice
cherry tomatoes cut in halves or quarters
4

Difficulty

easy

Nutrition per 1 portion

Sodium 1718.7 mg

Protein 25 g

Calories 2004 kJ / 479 kcal

Fat 13.1 g

Fibre 5.3 g

Saturated Fat 2.6 g

Carbohydrates 64.2 g

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Also featured in

The Basic Cookbook 174 Recipes
Switzerland

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