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Tuna rice salad

     

Easy guide to preparing tasty unusual salad with rice as a base.

No. of servings

5

Ready in

25 min.

Difficulty

low

 

 

1. 

rice  sunflower oil 1 tbsp  green beans (frozen) 7 oz (200 g)  chicken egg 4 pcs

Toast the rice (1/2 cup) for about 5 minutes on a little oil and pour it over with 1,5 the amount of water and cook on medium heat for 20 minutes. Cook green beans in salted water 10 minutes. Meanwhile make hard boiled eggs.

2. 

salt  ground black pepper  canned tuna in vegetable oil 5 oz (140 g)  onion ½ pc  tomatoes 2 pcs

While you cook all the ingredients, cut an onion and tomatoes into round slices or halfmoons, break up tuna into pieces. When everything is cooked, chop eggs, pour the water off the green beans and rinse them in cold water. Season all the ingredients with salt and pepper to your taste.

3. Dressing

lemon-juice ½ pc  white yogurt 100 ml  sugar granulated 1 tbsp

Pour the salad over with simple dressing consisting of lemon juice, white yoghurt and sugar. Stir.

Bon appetit!

 

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