Summary

Ingredients

• 500 g rice, cooked
• 5 spring onion (s)
• 0.5 ½ bunch radishes
• 2 cans tuna, in oil
• 3 egg (s)
• Dill, fresher

For the marinade:

• 8 tablespoon balsamic vinegar, white
• 2 teaspoons mustard
• sugar
• 6 tablespoon rapeseed oil
• salt and pepper

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Instructions

1. Cut the spring onions into rings and the radishes into sticks. Chop the tuna and mix everything with the rice. Chop and fold in dill.
2. Marinade:
3. Mix the vinegar and mustard well, mix in the oil. Season to taste with sugar, salt and pepper. Pour over the salad and stir.
4. Let it steep in the refrigerator for 1-2 hours.
5. Hard boil the eggs and garnish the salad with them.