Summary

Ingredients

• 2 bags rice, cooked, cooled
• 0.5 ½ bell pepper (s)
• 1 onion (s)
• 1 can tuna in oil
• some vinegar
• salt and pepper
• possibly corn

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Instructions

1. Drain the oil from the tuna a little, add the rest to the rice with the tuna. Then dice the bell pepper and onion and stir in.
2. Add a small dash of vinegar and season with salt and pepper. Tastes best chilled.
3. A little tip: corn also peps up the salad.