Isabelle Tuna Rice Salad

Ingredients

For 4 servings

• •200 g 200 g Rice
• •1 1 box(s) Thon
• •1 1 box(s) Maize
• •3 3 Egg(s)
• •3 3 Tomato(s)
• •3 c. à soupe 3 tablespoons Oil
• •1 c. à soupe 1 Tbsp. Vinegar
• •0.5 0.5 Lemon juice
• •1 1 pinch(s) Salt pepper mill
• •Some Flower(s) of broccoli

Method

1. 1.Preparation of ingredients
2. 2.Start by putting in front of you all the necessary ingredients: rice, tuna, corn, eggs, tomatoes, oil, vinegar, lemon juice, salt, pepper and broccoli. Take out your utensils, drain tuna and corn. Cut the tomatoes into small dice and prepare a saucepan for cooking.
3. 3.Cooking
4. 4.Bring salted water to a boil in two separate pots. Dip the rice on one side and the eggs on the other side to cook for 12 minutes. Add some broccoli florets to the rice pan to whiten them. Drain all after cooking and let cool.
5. 5.Preparation of lining
6. 6.Cut the hard eggs and cut them into quarters. Prepare the cooled broccoli florets. Drain corn and tuna thoroughly. Place all these ingredients in a large salad bowl with tomato dice to have a base ready for assembly.
7. 7.Assembly
8. 8.In the salad bowl, add the cooled rice, crumbled tuna, corn, eggs, tomatoes and broccoli florets. Gently mix with two spoons to spread the flavours and respect the texture of the different ingredients.
9. 9.seasoning
10. 10.Pour oil, vinegar and lemon juice over your salad. Add a pinch of salt and a pepper mill tower. Mix homogeneously to coat all ingredients in the dressing, then taste to adjust seasoning according to your preferences.
11. 11.Service
12. 12.Cover the food film salad and place it in the refrigerator for at least 30 minutes to serve it fresh. Present in a nice dish or in individual portions, possibly embellished with some olives or fresh herbs according to your desires for even more flavor.