Quick and Easy Rice, Egg, Tuna, and Tomato Salad
Quick and Easy Rice, Egg, Tuna, and Tomato Salad is a simple and nutritious dish that's perfect for a fast meal. It combines cooked rice with chunks of hard-boiled eggs, canned tuna, and fresh tomatoes. The ingredients are usually mixed together with a light dressing, such as olive oil, lemon juice, or vinegar, and seasoned with salt and pepper. This salad is both filling and versatile, offering a balance of protein, carbs, and vegetables. It's ideal for a quick lunch or a light dinner and can be easily customized with additional ingredients or seasonings to suit your taste.
Ingredients
- 4.2 oz Basmati Rice
- 4 Eggs
- 12 Cherry Tomatoes
- 12 Black Olives
- 2 Cans Tuna in Water
- 1 Small Red Onion
- 1 tbsp Dijon Mustard
- 5 tbsp Olive Oil
- 3 tbsp Red Wine Vinegar
- 4 Sprigs Curly Parsley
- 1 Sprig Basil
- Salt
- Pepper
Instructions
- Prick the base of the eggs with an egg pricker. Place them in a pot of boiling water and cook for 9 minutes. Cool them immediately. Peel carefully and cut into quarters.
- Cook the basmati rice in salted boiling water according to the package instructions.
- Wash the cherry tomatoes and cut them into quarters.
- Peel and finely chop the red onion.
- Open the cans of tuna.
- Rinse the black olives and slice them into rounds.
- In a bowl, mix the Dijon mustard with the red wine vinegar, salt, and pepper. Gradually whisk in the olive oil.
- Arrange the salad ingredients evenly on 4 plates.
- Drizzle with the vinaigrette.
- Garnish with parsley and basil.
Video
Notes
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