Tuna and Red Onion Rice Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
6
- Ingredients
- 3 cups Long grain rice
- salt
- peppers
- 1 bunch Dill
- 2 Red onions
- 2 cloves garlic cloves
- 2 tins Tuna (in oil)
- 2 Anchovy (in brine)
- ¼ cup white balsamic vinegar
- 1 tsp hot Mustard
- 2 Tbsps olive oil
- 2 eggs
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Skillet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Lid, 1 Steamer basket
Preparation steps
1.
Cook the rice in plenty of boiling, salted water according to the package instruction, then drain, rinse in cold water, drain well and leave to cool. Drain the tuna well, flake and mix with the rice, vinegar and mustard. Peel the onions. Cut one into thin rings and finely dice the other. Peel and press the garlic. Heat the oil and briefly sweat the onions and garlic. Season with salt and pepper and mix with the rice salad.
2.
Leave the salad to stand for at least 30 minutes. Meanwhile wash the dill, shake dry and break into smaller pieces. Hard-boil the eggs, refresh in cold water, then shell and cut into wedges. Mix the dill with the salad and season again. Spoon onto plates and serve garnished with the hard-boiled eggs.
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