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Tuna and rice salad

Tuna and Rice Salad

Very simple, quick, and tasty, from everyday ingredients! Tuna and rice salad is a go-to recipe for a party dish. You can serve it as an appetizer — spread on toast or piped into tartlet shells. The salad itself can be tossed together or built up in layers in a ring mold.

Maria

Recipe author

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Composition / ingredients

Servings:

Canned tuna

250

Rice

100

Canned corn

100

Eggs

Cucumber

Dill (2-3 sprigs)

Mayonnaise

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 11 g

Fats 26 % 9 g

Carbohydrates 41 % 14 g

177 kcal

GI: 7 / 93 / 0

Cooking method

Step 1:

How do you make tuna and rice salad? Gather your ingredients. First, boil the rice in plenty of salted water until done. Drain it in a colander and let it cool. I used parboiled long-grain rice — it doesn't stick together as it cooks. Drain the liquid from the corn and tip the kernels into a sieve.
Step 2:

Take the fish out of the can and flake it with a fork. Go for tuna packed in its own juices, without added oil — it's both tastier and lower in calories. Besides tuna, you could use another canned fish, whether oily or white.
Step 3:

Hard-boil the eggs, cool them, peel them, and cut them into small cubes.
Step 4:

Wash and dry the cucumber and cut it into small cubes too. Salads where everything is cut the same way look much more appealing.
Step 5:

Wash and dry the dill and chop it finely.
Step 6:

Put the tuna, rice, corn, eggs, cucumber, and dill in a salad bowl. Season with salt and pepper to taste. Just keep in mind the salad will be dressed with mayonnaise, which is salty too.
Step 7:

Add the mayonnaise and mix the salad well. If you'd rather serve it in layers, build it up in this order: tuna – rice – corn – eggs – cucumber, brushing each layer with mayonnaise. Sprinkle the top with dill.
Step 8:

Chill the salad in the fridge for an hour, then serve it however you like. Enjoy!

How do you hard-boil eggs? To keep them from cracking, put them in cold water and bring them up over low heat. Boil for 9 minutes from when the water starts boiling, then plunge them into cold water to cool. The sudden temperature change makes them peel more easily.
Give the can a shake before you buy it. The more liquid sloshes around, the less fish inside.
It's better to make your own mayonnaise — tastier and better for you. See some great homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayo, on their own or blended with mayonnaise in any ratio you like — that lightens the dish.