🌞 A fresh, colorful salad, perfect for sunny days! This rice salad is a tasty blend of tuna, hard-boiled eggs, juicy tomatoes and crunchy onions, topped with parsley and black olives for a Mediterranean touch. 🍅🥚🐟
20 min
10 min
Bring a pot of water to the boil.Add the rice and cook for about 10 minutes, or according to package instructions.Drain the rice and leave to cool.
Hard-boil the eggs in boiling water for 9-10 minutes.Plunge them into cold water to stop the cooking process, then shell and quarter them.
Dice the tomatoes.Chop the red onion.Chop the parsley.
In a large bowl, mix the cooled rice, tomatoes, onion, olives and crumbled tuna.Add the hard-boiled egg quarters.
In a small bowl, combine the olive oil, vinegar, salt and pepper.Pour over the salad and toss gently.
Garnish with fresh parsley and serve immediately.
Tip
For even more flavor, prepare the salad ahead of time and let it rest in the refrigerator for an hour. The ingredients will have time to marinate properly and the flavors will be even more intense! 🌿🍋
Seasonal all year round!
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