Tuna – Rice Salad Without Mayonnaise

Summary

Ingredients

• 1 cup basmati, parboiled or other
• 2 cans tuna
• 1 medium onion (s)
• 1 small can peas, frozen
• 1 large red pepper (s)
• 2 tablespoon chives
• 2 tablespoon parsley
• 2 tablespoon olive oil
• 5 tablespoon balsamic vinegar
• Salt and pepper, coarser

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Instructions

1. Put the rice in a saucepan and bring to a boil with two cups of water and salt. Let it boil for about 3 minutes, stir occasionally, then set the flame to the lowest level, put the lid on and let the rice simmer for about 20 minutes. Pour into a sieve to cool, possibly pour cold water over it.
2. In the meantime, drain the tuna, clean and chop the onions and peppers. Likewise the parsley and the chives. Thaw the peas.
3. Take a large bowl and mix the vinegar and oil in it. Gradually fold in all the ingredients. Finally, season with salt and pepper. Let it steep for 1-2 hours and then add some seasoning if necessary.