Rice Salad with Tuna

Ingredients

• 250 g Basmati rice
• Salt
• 350 g canned tuna (in its own juice)
• 150 g mixed leaf salad (Lollo bionda and arugula)
• 2 handfuls herbs (chervil and coriander leaves)
• 150 g cherry tomatoes
• 1 tbsp capers
• 1 handful parsley
• 1 Garlic clove
• 400 g yogurt
• 1 tbsp Lemon Juice
• 1 tsp untreated lemon zest
• pepper (ground)

Instructions

1. 1.

   Rinse the rice under running water. Cook it covered in a pot with about twice the amount of salted water for approximately 25 minutes, then let it cool uncovered.

2. 2.

   Drain and flake the tuna. Wash and dry the salad and herbs, then tear the salad into pieces and separate the herb leaves. Wash, trim and halve the tomatoes.

3. 3.

   Finely chop the capers. Wash, dry and chop the parsley. Peel the garlic and press it into a bowl. Combine all prepared ingredients with yogurt, lemon juice, lemon zest, salt and pepper, mixing well to taste.

4. 4.

   Lay the herbs and salad as a bed in a lunchbox. Mix the rice with 4–5 tbsp of sauce, tomatoes and tuna, then fill the box. Place the remaining sauce in small bowls to serve separately.