REISSALAT  mit  TUNFISCH

Rice Salad with Tuna

200 g rice
200 g peas (frozen)
200 g cherry tomatoes
2 red onions
200 g beans
180 g tuna in its own juice (canned)
6 tbsp. olive oil
4 tbsp. balsamic vinegar (light)
100 ml vegetable soup
Juice of 1/2 lemon
salt, pepper, marjoram

 
   

 

Cook the rice according to the instructions on the packet, drain and leave to cool. Blanch the peas in salted water for 2 minutes, drain, rinse and leave to drain. Halve the cherry tomatoes.
Cut the onion into thin rings. Drain the beans well in a sieve. Also the tuna. Whisk olive oil with vinegar and vegetable soup in a large bowl and season with lemon juice, salt and pepper. Carefully fold in the rice, peas, tomatoes, marjoram, beans and tuna.
Leave the salad to stand in the fridge for at least 1 hour.

 
     
     
 

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