Tuna Rice Salad with Turkey and Egg
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g rice (lon rain rice)
- salt and pepper
- 200 g peas (frozen)
- 2 cans mushrooms, heads (45 ml each)
- 1 glass roasted paprika (370 ml)
- 2 packs ready mix for salad
- 6 tablespoon oil
- 1 clove garlic
- 200 g mayonnaise
- 250 g yourt (skimmed milk yourt)
- 0.5 ½ bunch parsley
- 400 g turkey breast, smoked, in one piece
- 2 cans tuna (00 g each)
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Cook rice. Finally, briefly heat the peas. Hard boil eggs, quench and peel. Let the eggs and pea rice cool down.
- Drain the mushrooms and peppers. Cut the bell pepper into small pieces. Mix together the lettuce, oil and 6 tablespoon water. Mix with pea rice, mushrooms and paprika. Cover and leave to stand for at least 1 hour.
- Peel and chop the garlic. Mix with mayonnaise and yogurt. Season to taste with salt, pepper and sugar. Wash and finely chop parsley. Cut turkey breast into strips, halve eggs.
- Tear the tuna into small pieces and fold into the rice peas. Season again with salt and pepper. Serve with turkey breast, garlic mayonnaise and eggs. Sprinkle with parsley.
- Tip: Use home-roasted peppers instead of the roasted peppers you bought. To do this, wash and clean the peppers and quarter them lengthways. Place on a baking sheet skin side up. Roast in a preheated oven (electric oven 250 ° C, fan oven 225 ° C) for 15-20 minutes. Remove. Cover with damp kitchen paper and let cool down for approx. 10 minutes. Then you can easily peel them and cut them into small pieces.
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