Tuna Rice Salad

Ingredients

• 250 g wild rice mix
• 200 g Cherry tomatoes
• 1 onion
• 2 cans of white tuna (about 150 g each)
• 100 g olives
• 3 tbsp Lemon juice
• 1 tbsp White Wine Vinegar
• Salt
• pepper (ground)
• 4 tbsp olive oil
• 2 tbsp lemon balm leaves
• Lemon balm (for garnish)

Instructions

1. 1.

   Boil rice with 0.5 l water and salt, cover and simmer over medium heat for about 35-40 minutes. Drain, let rest, then cool.

2. 2.

   Wash tomatoes and cut into halves. Peel onion and dice finely.

3. 3.

   Drain tuna and break into small pieces.

4. 4.

   Whisk lemon juice, vinegar, salt, pepper together and whisk in olive oil until emulsified.

5. 5.

   Combine rice with tomatoes, onions, tuna, olives, and chopped lemon balm; toss with the dressing. Serve garnished with fresh lemon balm in shallow bowls.