Rice Salad with Tuna and Vegetables

Name: Rice Salad with Tuna and Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Cooked rice; 300 g canned tuna (in water or olive oil); 400 g mixed vegetables (peas, carrots, corn); 50 g red onion; 40 ml olive oil; 20 ml white wine vinegar; 10 g Dijon mustard; 4 g salt; 2 g pepper

A simple and satisfying rice salad with canned tuna, mixed vegetables, and a light vinaigrette. Easy to prepare and great for a quick lunch.

Total: 40 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 345
Protein: 18 g
Fat: 12 g
Carbs: 42 g

Ingredients

for 4 servings

Cooked rice600 g
canned tuna (in water or olive oil)300 g
mixed vegetables (peas, carrots, corn)400 g
red onion50 g
olive oil40 ml
white wine vinegar20 ml
Dijon mustard10 g
salt4 g
pepper2 g

Method

7 steps

Cook the rice according to package instructions and allow it to cool completely.
Drain the canned tuna thoroughly and place it in a large mixing bowl.
Add the mixed vegetables to the bowl with the tuna.
Finely chop the red onion and add it to the bowl.
In a small jar, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper to create the vinaigrette.
Add the cooled rice to the bowl with the tuna and vegetables.
Pour the vinaigrette over the salad and toss everything together until well combined.