Thunfisch-Reissalat

Ingredients

• 400 g basmati rice
• 150 g green olives (pitted)
• 100 g cherry tomatoes
• 4 cornichons
• 300 g canned tuna (in own juice)
• 2 handfuls leafy greens (e.g., arugula and field salad)
• 4 tbsp white wine vinegar
• 1 tsp sharp mustard
• 4 Tbsp sunflower oil
• Salt
• Pepper

Instructions

1. 1.

   Rinse the rice and steam for about 20 minutes. Let cool. Slice half the olives into strips. Wash and quarter the tomatoes. Slice the cornichons. Drain the tuna well and flake it. Rinse, clean, and dry the greens.

2. 2.

   Whisk the vinegar with the sliced olives, mustard, and oil. Season with salt and pepper. Gently fold in the rice and tuna.

3. 3.

   Arrange the leafy greens on the rim of a plate and place the rice salad in the center. Serve garnished with remaining ingredients.