Tuna rice salad with black olives
Rice salad with tuna, sweetcorn, tomatoes and hard-boiled eggs, with black olives.
Active time28 min
Cooking15 min
Total45 minResting : 10 min
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Ingredients
- 300 g tomato
- 4 eggs
- 280 g tuna in water (drained weight)
- 30 ml olive oil
- 200 g tinned sweetcorn (drained weight)
- 80 g pitted black olives
- 280 g long-grain rice
- 15 ml wine vinegar
Preparation
Cook the rice in boiling water according to the packet instructions, drain and spread out on a dish to cool quickly. Cook the eggs in boiling water for 10 minutes, cool and shell. Allow 12 to 15 minutes for the long-grain rice as a guide; the cooking time and method on the packet take precedence over this timer.
4 eggs280 g long-grain rice- saucepans
- colander
Drain the tuna and sweetcorn. Wash and dice the tomatoes. Mix the oil and vinegar.
300 g tomato280 g tuna in water (drained weight)30 ml olive oil200 g tinned sweetcorn (drained weight)15 ml wine vinegar- salad bowl
- knife
Mix with the cooled rice and add the eggs cut into pieces. Prepare 80 g pitted black olives. Drain and slice the olives. Add everything with the other salad ingredients. Serve straight away or place in the fridge immediately.
80 g pitted black olives- salad bowl
- knife
- chopping board
Allergens
- Eggs
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration