Rice salad with tuna and peas

Name: Rice salad with tuna and peas
Ingredients: 160 g basmati rice; 1500 ml water; 1 teaspoon salt; 1 small can peas (140 g drained); 15 g corn; 2 chicken frankfurters; 1 small red onion (70 g); 6 cherry tomatoes; 1 can tuna (160 g net weight); 1 tablespoon lemon juice; 1/2 teaspoon ground pepper

Salad - Rice salad with tuna and peas by Floarea G. - Recipia

Rice salad with tuna and peas gets chicken frankfurters, and is served cold with separate basmati grains and pieces of cherry tomato. I made it for the first time and liked it; with the rice, I aim to keep the grains whole and tender inside, and let it cool before mixing it in. Prep: 15 minutes. Cook: 12 minutes. Rest: 10 minutes. Total time: 37 minutes. Serves: 4. About 270 kcal and 15 g protein per serving.

Ingredients

160 g basmati rice
1500 ml water
1 teaspoon salt
1 small can peas (140 g drained)
15 g corn
2 chicken frankfurters
1 small red onion (70 g)
6 cherry tomatoes
1 can tuna (160 g net weight)
1 tablespoon lemon juice
1/2 teaspoon ground pepper

Preparation

1. Bring 1500 ml water and 1/2 teaspoon salt to a boil. Add the basmati rice and cook for 12 minutes, until the grains are tender but still whole. Drain well and put it in a bowl. 2. Let the rice cool for 10 minutes, until it’s no longer steaming. Drain the peas and corn, then add them to the bowl. 3. Slice the frankfurters thinly and cut the onion into julienne strips. Quarter the cherry tomatoes, drain the tuna of its oil, and add everything to the bowl. 4. Add 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix until evenly combined, while keeping the rice grains visible.

Notes

The salad keeps covered in the fridge for up to 3 days; you can cook the rice a few hours ahead and keep it separate until you assemble the salad. Chicken frankfurters vary a lot in saltiness, so taste the mixture before adding more salt. Meaty cherry tomatoes release less liquid; if yours are very juicy, remove the seedy centers before cutting them. Tuna in oil has a fuller flavor than tuna in its own juice, but either works well if drained thoroughly. Serve the salad with slices of toast for a more filling meal. If you’re not using frankfurters, replace them with 100 g cooked, cooled chicken breast; tuna is a fish allergen.