Rice Salad with Eggs and Tuna
TM6 TM5 TM31

Rice Salad with Eggs and Tuna

4.2 (37 rating)

Ingredients

  • 1200 g water
  • 1 tsp fine sea salt, plus extra to taste
  • 250 g long grain rice (12-16 minutes cooking time)
  • 2 medium eggs
  • 120 g carrots, cut in small cubes
  • 280 g courgettes, cut in small cubes
  • 100 g frozen green peas
  • 200 g tinned tuna in oil (weight includes oil), drained and flaked
  • 100 g olives, pitted, whole or chopped (black or green)
  • 15 - 20 g pickled gherkins, sliced
  • 1 sprig fresh mint, leaves only
  • 1 Tbsp extra virgin olive oil
  • 1 - 2 tsp vinegar (optional)
    or 1 - 2 tsp lemon juice (optional)
  • 7 cherry tomatoes, halved or quartered

Nutrition
per 1 portion
Calories
2027 kJ / 485 kcal
Protein
21 g
Carbohydrates
59 g
Fat
18 g
Fibre
6 g

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