Easy Tuna Rice Salad

Very simple, fast and tasty, made from ordinary products! Tuna salad with rice is a universal holiday recipe. It can be served as a snack as a spread on toast or stuffed into tartlets. The salad itself is either mixed or laid out in layers in a ring.
cook time: 2h
Elijah Stroud
Easy Tuna Rice Salad

Nutrition Facts (per serving)

177
Calories
9g
Fat
14g
Carbs
11g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Rice 100 g
Eggs 2 pc
Mayonnaise 3 tbsp
Dill (2-3 branches) 10 g
cucumbers 1 pc
Canned corn 100 g
Tuna canned 250 g

Recipe instructions

Step 1

Step 1
How to make tuna and rice salad? Prepare your food. First boil the rice in plenty of salted water until done. Drain it in a colander and cool. I used long-grain steamed one — it does not stick together when cooked. Drain the liquid from the corn and place the grains in a sieve.

Step 2

Step 2
Remove the fish from the jar and mash with a fork. Give preference to tuna in its own juice, without adding oil — it is both tastier and lower in calories. In addition to tuna, you can also take canned fish from other fish, red or white.

Step 3

Step 3
Hard boil the eggs, cool, peel and cut into small cubes.

Step 4

Step 4
Wash the cucumber, dry it and cut it into small cubes. Salads in which products are cut in the same way look much more aesthetically pleasing.

Step 5

Step 5
Wash the dill, dry and finely chop.

Step 6

Step 6
Place tuna, rice, corn, eggs, cucumber and dill in a salad bowl. Salt and pepper to taste. Just keep in mind that the salad will be dressed with mayonnaise, which also contains salt.

Step 7

Step 7
Add mayonnaise and mix the salad well. If you plan to serve the salad in layers, then arrange the ingredients as follows: tuna-rice-corn-eggs-cucumber. Spread each layer with mayonnaise. Sprinkle dill on top of the salad.

Step 8

Step 8
Place the salad in the refrigerator for an hour. And then serve it to the table in any form. Bon appetit!

Additional rubrics

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