Rice Salad with Eggs and Tuna Fish

Rice Salad with Eggs and Tuna Fish

3.9 32 ratings

Prep. 25 min

Total 1 h

4 portions

Ingredients

water
42 oz
salt plus extra to taste
1 tsp
long-grain white rice (12-16 minutes cooking time)
9 oz
large eggs
2
carrots diced
4 oz
zucchini diced
10 oz
frozen peas
3 ½ oz
tuna, canned in oil (weight includes oil), drained and flaked
6 oz
black or green olives pitted, whole or chopped
3 ½ oz
pickles (gherkins), cut into slices
½ - 1 oz
fresh mint leaves only
1 sprig
extra virgin olive oil
1 tbsp
vinegar (optional)
1 - 2 tsp
1 - 2 tsp lemon juice
cherry tomatoes halved or quartered
7

Difficulty

easy

Nutrition per 1 portion

Sodium 971.9 mg

Protein 20.1 g

Calories 1788.9 kJ / 427.6 kcal

Fat 10.6 g

Fibre 5 g

Saturated Fat 2.3 g

Carbohydrates 62.8 g

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Also featured in

The basic cookbook 177 Recipes
Canada

The Basic Cookbook 176 Recipes
United States

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