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Tuna Rice and Vegetable Salad
How simple and delicious. Did you know that you can make a great salad from leftover rice? After all, there is no leftover rice. There is always leftover rice in the fridge that you rack your brains over what to do with and I came up with a simple and so delicious solution.
A beautiful salad to serve. Basically, I go with what I have in the fridge and make a rich salad with as many vegetables as possible that will be colorful and special and suitable for any meal. Are you missing a touch for lunch? This salad closes the corner perfectly and the same goes for dinner.
This salad is so successful that I make more rice in advance for this salad, all that is left is to cut vegetables and season.
3 – 4 servings
Ingredients:
2 cups cooked / prepared rice
3 tomatoes, halved and thinly sliced
10 cherry tomatoes, halved
3 cucumbers, diced
Red onion, halved and thinly sliced
7 – 8 fresh, crisp lettuce leaves, roughly chopped
1 can of tuna, 160g
Vinaigrette:
1 tbsp balsamic vinegar/citrus vinegar/wine vinegar
1 tbsp honey
3 tbsp olive oil
1 tbsp basic mustard
1 tbsp lemon juice
1/2 tsp salt
A pinch of black pepper
Chopped Chives for decoration
Preparation:
1. In a medium bowl, mix all the ingredients.
2. Dressing 2 options:
Squeeze lemon and add to the salad with 3 tablespoons of olive oil and salt and pepper.
3. Vinaigrette:
Mix all the ingredients, transfer to a small jar, shake well so that everything blends into a uniform sauce and season the salad.
