Rice salad
Ingredients
for 4 person
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 |
How it's done
To cook the rice
Cook the rice in boiling salted water until just soft, drain. Mix in the pepper.
Salad
Whisk together the mustard, vinegar and oil, season. Add the tuna and tomato along with the rice, mix, garnish with the parsley and nuts.
Show complete recipe