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Rice Salad with Eggs and Tuna Fish

Rice Salad with Eggs and Tuna Fish
3.9 33 ratings
Prep. 25min
Total 1 h
4 portions
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Ingredients

  • water
    42 oz
  • salt plus extra to taste
    1 tsp
  • long-grain white rice (12-16 minutes cooking time)
    9 oz
  • large eggs
    2
  • carrots diced
    4 oz
  • zucchini diced
    10 oz
  • frozen peas
    3 ½ oz
  • tuna, canned in oil (weight includes oil), drained and flaked
    6 oz
  • black or green olives pitted, whole or chopped
    3 ½ oz
  • pickles (gherkins), cut into slices
    ½ - 1 oz
  • fresh mint leaves only
    1 sprig
  • extra virgin olive oil
    1 tbsp
  • vinegar (optional)
    1 - 2 tsp
    1 - 2 tsp lemon juice
  • cherry tomatoes halved or quartered
    7

Difficulty

easy

Nutrition per 1 portion

Sodium 971.9 mg
Protein 20.1 g
Calories 1788.9 kJ / 427.6 kcal
Fat 10.6 g
Fibre 5 g
Saturated Fat 2.3 g
Carbohydrates 62.8 g

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