Salad with Tuna, Rice, Olives and Eggs

by Editorial Staff

If you like fish salads, I offer you one of the successful recipes that have long taken root in my family – a salad with tuna, rice, olives and eggs. The original taste of the salad is given by a spicy dressing based on mustard. The recipe is quite worthy of the festive table.

Cook: 30 mins

Servings: 1

Ingredients

  • Canned tuna (in its own juice) – 100 g
  • Rice – 40 g
  • Pitted olives – 8-10 pcs.
  • Eggs – 2 pcs.
  • Green onions – 15 g
  • Table mustard – 1 teaspoon
  • Mustard seeds – 1 teaspoon
  • Vegetable oil – 2 tbsp
  • Salt to taste
  • Ground black pepper – to taste
  • Fresh herbs for decoration (optional) – a few twigs
  • Rice water – 90 ml

Directions

  1. Prepare all products according to the list. Choose tuna not in oil, but in your own juice.
  2. Put the eggs in a saucepan, add water, cook for 10 minutes from the moment the water boils. Cool and peel eggs.
  3. Rinse the rice, transfer to a saucepan, add water, cook over low heat for 12-15 minutes. Set the rice aside for a while to cool.
  4. Pour vegetable oil into a bowl, add two types of mustard.
  5. Divide eggs into whites and yolks. Grind one egg yolk and add to the dressing.
  6. Mix the dressing well, rubbing the ingredients together. Season with salt and pepper to taste.
  7. Cut the remaining egg and one egg white into small cubes.
  8. Transfer the sliced ​​eggs and cooled rice to a bowl.
  9. Cut olives into small rings and add to eggs and rice. If desired, set aside several whole olives to garnish the salad.
  10. Remove the tuna from the jar, mash with a fork.
  11. Add tuna to the rest of the salad.
  12. Rinse and dry green onions, chop finely and add to salad.
  13. Add dressing, salt and pepper to taste.
  14. Stir salad with dressing.
  15. Garnish with olives and fresh herbs if desired. Salad with tuna, rice, olives and eggs is ready to serve.

Enjoy your meal!

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