Rice Salad

Name: Rice Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: International
Ingredients: 200 g of white rice; 150 g of tuna (canned); 2 eggs; 2 tomatoes (medium); 1 red onion (medium); 50 g of black olives; 1 handful of parsley (fresh); 2 tbsp of olive oil; 1 tbsp of red wine vinegar; salt; pepper

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This rice salad combines tuna, tomatoes, eggs and vinaigrette. 🥗 Rinse the cooked rice so it doesn't stick. It's a picnic classic.

Total time: 30 min
Prep: 20 min
Cook: 10 min
Difficulty: Easy
Per person: €3.00

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a main

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For dessert

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To drink

Cranberry Orange Cocktail

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Nutrition facts

per serving · estimate

350kcal

Protein20 g23%
Carbs40 g46%
Fat12 g31%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For more flavor, make the salad ahead and let it rest in the refrigerator for an hour. The ingredients will have time to marinate and the flavors will be even more intense! 🌿🍋

Freezing : Can you freeze this recipe?

Not recommended

Eggs, tomatoes and onions lose their texture after thawing.

Storage : How long does it keep?

Keeps 2-3 days max in an airtight container in the fridge. Eat quickly because of the eggs.

Making ahead : Can you make it the day before?

Yes

Ideal for letting the flavors and texture develop.

Reheating : How do you reheat it?

Not applicable. Salad eaten cold.

Variations

Add corn or diced bell peppers.
Replace the tuna with shrimp or chicken.
Use brown rice for more chew.

Mistakes to avoid

Not cooling the rice: drain it and let it cool before mixing.
Overcooking the eggs: 9-10 minutes in boiling water, then cold water to stop the cooking.
Mixing too roughly: pour on the vinaigrette and toss gently.

Frequently asked questions

How do you make a good rice salad?

Cook the rice about 10 minutes, drain it and let it cool. Mix it with the diced tomatoes, red onion, olives and flaked tuna, then add the hard-boiled eggs and the vinaigrette.

How long should you cook the hard-boiled eggs for the salad?

Cook the eggs 9-10 minutes in boiling water, then plunge them into cold water to stop the cooking. Then peel them and cut them into quarters for the salad.

How do you make the vinaigrette for the rice salad?

In a small bowl, mix 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, salt and pepper. Pour it over the salad and toss gently.

Can you serve rice salad at a picnic?

Yes, it's a picnic classic. The cooled rice, canned tuna, hard-boiled eggs and vegetables are eaten cold; garnish with fresh parsley when serving.