This is a tasty and filling recipe that can be served either cold or hot. It is ideal in the summer months as you can make it the night before and then serve nice and cool.
This recipe has tinned tuna, but you can omit it for the vegetarian version. This is the base of the rice salad and then you can add to it as many vegetables and meats as you wish, or whatever you have left in the fridge that may go well with the other ingredients
PREPARATION & COOKING TIMES: 40mins
INGREDIENTS for 2 portions:
100gr brown rice, cooked
30gr black olives, sliced
1 teaspoon capers, chopped
2 eggs, boiled
80gr cheddar, cut in small cubes
200gr cherry tomatoes, cut in half
75gr gerkins, sliced
70gr mayo
1 tbspn olive oil
1 tin of tuna
- Cook rice and then cool down by running cold water on it
- Place in a bowl and add all the other ingredients together apart from the eggs, that you will slice in 4 and place on top of the salad
- Taste and then add more olive oil or mayo if you wish
- You can also add any roasted vegetables, cured meats, wurstels, cheeses or raw veggies as you wish or anything you have in the fridge
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 739.9 |
| fat | 41.4 |
| of which saturated | 12.8 |
| carbohydrates | 48.1 |
| of which sugars | 7.1 |
| fibre | 25.6 |
| protein | 50.2 |
| salt | 3.2 |