Rice salad with tuna fish

Name: Rice salad with tuna fish
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 500 g Long grain rice; 7-10 Tbsp Salt; 200 g frozen peas; 8 Eggs; 2 can(s) (425 ml each) Mushrooms (whole heads); 1 glass (370 ml) roasted paprika; 2 bags salad coronation "paprika-herbs; 6 TABLESPOONS Oil; 1 Garlic clove; 250 g Salad Mayonnaise; 250 g Skimmed milk yoghurt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 can(s) (210 ml each) Tuna in oil; 7-10 Tbsp Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

500 g Long grain rice
7-10 Tbsp Salt
200 g frozen peas
8 Eggs
2 can(s) (425 ml each) Mushrooms (whole heads)
1 glass (370 ml) roasted paprika
2 bags salad coronation "paprika-herbs
6 TABLESPOONS Oil
1 Garlic clove
250 g Salad Mayonnaise
250 g Skimmed milk yoghurt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 can(s) (210 ml each) Tuna in oil
7-10 Tbsp Parsley

Directions

1
Put rice in boiling salted water and cook for 20 minutes. Add the peas to the rice 2 minutes before the end of the cooking time. Boil the eggs in boiling water for about 10 minutes, drain, rinse with cold water and peel. Drain the mushrooms. Drain peppers and cut into small pieces.
2
Drain rice on a sieve. Mix paprika-herbs with oil and 6 tablespoons of water. Mix pea-rice, mushrooms, paprika and the marinade. Leave everything to soak for 30 minutes. Peel garlic and press it through a garlic press. Mix mayonnaise, yoghurt and garlic. Season with salt, pepper and sugar. Drain the tuna and fold into the rice. Season again with salt and pepper. Halve the eggs.
3
Mix mayonnaise, yoghurt and garlic. Season with salt, pepper and sugar. Drain the tuna and fold into the rice. Season again with salt and pepper. Halve the eggs. Arrange rice salad, aioli and eggs on a plate. Serve sprinkled with parsley
4
Waiting time approx. 15 minutes