Vegetable Rice Salad with Tuna Sauce and Stuffed Cherry Tomatoes

Ingredients

• 120 g whole grain rice
• salt, freshly ground pepper
• crushed chili
• 1 red and 1 yellow bell pepper
• zest and juice of 1 lemon
• 1 tbsp Olive Oil
• 100 g frozen peas
• 12 Cherry tomatoes
• 1 bunch chives
• 200 g Cream cheese
• 80 g tuna in its own liquid
• 2 tbsp milk
• 2 tbsp salad mayonnaise
• chive stems (for garnish)

Instructions

1. 1.

   Cook the rice according to package instructions with salt and crushed chili. Quarter, clean, rinse, and dice the bell peppers. Drain the rice if necessary and let it drain. Mix with peppers, lemon zest and juice, olive oil, and peas. Season with pepper and a pinch of salt. Cover and let sit for 15 minutes.

2. 2.

   Clean and rinse the tomatoes, cut off a small lid. Use a melon baller to hollow them out and pat dry with paper towels. Trim the chives, shake dry, and slice into fine ribbons. Stir into the cream cheese. Fill the hollowed tomatoes in a mound with the cream cheese mixture.

3. 3.

   Blend the tuna with milk and salad mayonnaise until coarse. Season with a pinch of salt and pepper. Gently fold the tuna sauce into the rice salad. Arrange on a plate with the stuffed tomatoes on top, garnish with chive ribbons, and serve.