Rice Salad with Vegetables and Tuna
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 160 g rice (lon rain and wild rice mixed)
- 330 ml vegetable stock
- 2 pinches turmeric
- 0.5 teaspoon ½ curry
- 1 zucchini, approx. 250 - 300 g
- 1 red pepper (s)
- 1 tablespoon olive oil
- 1 can tuna in its own juice (drained weight approx. 0 g)
- 150 g dressin (Sylt dressin) or Miracel whip
- 10 olives
- Seasoned Salt
- Chilli salt
- pepper
- 2 dashes lemon juice
Print Recipe
Pin Recipe Instructions
- Boil rice in vegetable stock mixed with turmeric and curry, allow to evaporate, place in a bowl.
- First slice the zucchini, then cut into cubes, sauté in a little olive oil, season with herb salt, add to the rice. Also dice the paprika and fry in oil, season and add to the rice.
- Cut the tuna into pieces and add. Cut the olives into slices and add them as well. Add Sylt dressing and lemon juice and mix everything carefully. Season to taste with chilli salt and pepper. Let it steep in the refrigerator for at least two hours.
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