Camaleo← Recipes
Rice, tuna and sweetcorn salad
Spread the cooked rice on a tray to cool it: piled in a bowl, it stays warm in the middle for an hour.
Cold dish · 2 servings · Prep time 25 min
Per serving
Calories576kcal
Protein32g
Carbs76g
Fat15g
Ingredients
- 140 gWhite rice
- 140 gCanned tuna
- 140 gSweetcorn (drained)
- 200 gTomatoes
- 1 pieceBell peppers
- 2 pieceEggs
- 15 mlOlive oil
Method
- Boil the rice in salted water for 12 minutes, drain and spread on a tray to cool quickly.
- Boil the eggs for 10 minutes, cool and quarter them.
- Dice the tomatoes and pepper, drain the tuna and sweetcorn.
- Mix everything with the oil and season. Keeps in the fridge until the next day.
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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.