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Rice Salad with Eggs and Tuna Fish

Rice Salad with Eggs and Tuna Fish
No ratings
Prep. 25 min
Total 1 h
2 portions
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Ingredients

  • water
    42 oz
  • salt plus extra to taste
    1 tsp
  • long-grain white rice (12-16 minutes cooking time)
    4 ½ oz
  • large egg
    1
  • carrots diced
    2 oz
  • zucchini diced
    5 oz
  • frozen peas
    2 oz
  • tuna, canned in oil (weight includes oil), drained and flaked
    3 oz
  • black or green olives pitted, whole or chopped
    2 oz
  • pickles (gherkins), cut into slices
    ½ oz
  • fresh mint leaves only
    1 sprig
  • extra virgin olive oil
    1 ½ tsp
  • vinegar (optional)
    ½ - 1 tsp
    ½ - 1 tsp lemon juice
  • cherry tomatoes halved or quartered
    4

Difficulty

easy

Nutrition per 1 portion

Sodium 1596.2 mg
Protein 20.5 g
Calories 1828 kJ / 436.9 kcal
Fat 11 g
Fibre 5.6 g
Saturated Fat 2.3 g
Carbohydrates 64 g

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