Tuna and Rice Salad

Great idea for a light and balanced lunch: salad with canned tuna, vegetables, rice and yoghurt dressing.

• Recipe author: Yulia Magay
• After preparation, you will receive 4 servings
• Total recipe preparation time: 30 minutes

Ingredients

• Long grain rice 130 g
• Salt to taste
• Frozen green peas 130 g
• Green onions 3 pieces
• Red bell pepper 1 piece
• Lemon 1 piece
• Olive oil 2 tbsp spoons
• Natural yogurt 4 tbsp. spoons
• Milk 2 tbsp. spoons
• Ground black pepper to taste
• Canned tuna 360 g
• Canned corn 80 g
• Mayonnaise 6 tbsp spoons

Cooking method

• Boil the rice in salted boiling water for 20-30 minutes until tender. Place on a sieve, cool and pat dry on a paper towel.

  How to cook rice for perfect rice

• Boil green peas in boiling salted water for 1-2 minutes, then pour over with ice water.

  You can substitute canned peas for frozen peas.

• Chop the green onion finely. Peel the bell peppers and cut into small cubes.

  How to peel bell peppers

• Grate the lemon zest on a fine grater, squeeze the juice. Combine it with olive oil, yogurt, milk, zest, salt and pepper. Mayonnaise can be added.

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• Drain the oil from the tuna, mash the fish with a fork. Mix with the rest of the ingredients and season the salad with the yogurt sauce.

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