Rice and Tuna Salad

Name: Rice and Tuna Salad
Total time: 1 h
Yield: 4
Ingredients: canned corn — 150 г; canned tuna — 200 г; dill — 10 г; eggs — 2 шт; mayonnaise — 3 ст. л.; onion — 0.5 шт; rice — 100 г; black pepper — по вкусу; salt — щепотка; water — 1 л

Russian cuisine

Editorial 1 h 4 servings

Beginner 113 kcal/100 g updated November 12

A hearty salad of rice, canned tuna, corn and boiled eggs with mayonnaise. We let it stand in the refrigerator before serving.

Method

Rinse the rice and cook in salted water for 15–18 minutes, rinse with cold water and drain well in a sieve. The rice must cool completely.
Hard-boil the eggs for 9–10 minutes, cool, peel and chop finely.
Finely chop the onion and the dill, drain the liquid from the corn and mash the tuna with a fork.
In a bowl, mix the rice, eggs, onion, corn, tuna and dill, dress with mayonnaise, season with pepper and mix.
Refrigerate the salad for 1 hour and serve chilled.