Rice salad

Rice salad

Total: 30 Min. | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / people: 318 kcal
, Fat: 15 g
, Carbohydrate: 29 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To cook the rice

100g long grain rice (e.g. parboiled)
salted water, boiling
2 coloured peppers, diced


1tbsp coarse-grain mustard
3tbsp white wine vinegar
3tbsp rapeseed oil
¼tsp salt
a little pepper
1tin pink tuna in oil (260 g), drained, broken into chunks
150g cherry tomatoes, halved
1bunch flat-leaf parsley, finely chopped
3tbsp cashew nuts, toasted
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How it's done

To cook the rice

Cook the rice in boiling salted water until just soft, drain. Mix in the pepper.


Whisk together the mustard, vinegar and oil, season. Add the tuna and tomato along with the rice, mix, garnish with the parsley and nuts.


Cooking rice

Cooking rice

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