Salad with Tuna, Corn, Rice and Olives
by Editorial Staff
A delicious and original salad with tuna, corn, rice and olives will help you diversify your daily menu. All the ingredients in the dish go well with each other. Thanks to the rice, the salad turns out to be satisfying, the tuna gives a rich fishy taste, and the olives add a characteristic slight sourness. A dressing with yolk and mustard successfully complements this ensemble.
Cook: 25 mins
Servings: 3
Ingredients
- Tuna in oil – 1 can (185 g)
- Canned corn – 80 g
- Olives – 15 pcs.
- Eggs – 2 pcs.
- Rice (raw) – 2 tbsp
- Green onion – 3-5 feathers
- Mustard – 1 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- We prepare products for making salad with tuna, corn, rice and olives.
- Pour eggs with water, boil for 10 minutes after boiling.
- Rice is thoroughly washed, boiled in salted water until tender (8-10 minutes). We put it in a colander.
- Cut the olives into rings.
- Chop the green onion and set aside a little to decorate the salad.
- Peel the cooled eggs and cut them into small cubes. We leave one yolk, we will need it to prepare the dressing.
- Pour the liquid from the tuna into a separate bowl. We knead the fish with a fork.
- Combine eggs, onions, tuna, olives, corn and rice in a convenient container.
- Let’s prepare a dressing. To do this, knead the yolk with a fork.
- Pour tuna juice into it, add mustard and black pepper. We mix.
- Add the dressing to all the ingredients and mix.
- Sprinkle the salad with tuna, corn, olives and rice with chopped green onions and serve.
Bon Appetit!
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