Tuna Rice Salad with Red Onions and Egg
A fresh tuna rice salad featuring red onions and eggs, a delightful Mediterranean dish from the rice salad category. Try this and more recipes from Spoonsparrow!
Ingredients
- 500 g long-grain rice
- Salt
- Pepper
- 1 bunch dill
- 2 red onions
- 2 Garlic cloves
- 2 cans tuna (in oil)
- 2 anchovies (in brine)
- 50 ml white balsamic vinegar
- 1 tsp mustard (spicy)
- 2 tbsp olive oil
- 2 Eggs
Instructions
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1.
Cook the rice according to package instructions in plenty of boiling salted water, drain, rinse with ice water and let cool. Drain the tuna well, break into pieces and mix with the rice, vinegar and mustard. Peel the onions; slice one thinly and dice the other small. Peel and crush the garlic. Briefly sauté everything in oil until translucent, season with salt and pepper, then fold into the salad.
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2.
Let the salad rest for at least 30 minutes while washing, drying, and chopping the dill. Boil the eggs hard, cool, peel and cut into strips. Fold the dill into the salad, taste again, plate, and garnish with egg strips.
