Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- 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.
- In the meantime, drain the tuna, clean and chop the onions and peppers. Likewise the parsley and the chives. Thaw the peas.
- 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.
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