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


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To cook the rice

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


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

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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.


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