Rice salad with tuna
Cold rice with tuna, sweetcorn, peas, red pepper, olives and hard-boiled egg, bound with mayonnaise – a summer dish made ahead and served well chilled. It is also made with chicken or ham, and in Spain often with a vinaigrette instead of mayonnaise.
- 1 hTime
- 20 minHands-on
- 4Portions
- ≈ €2.00per portion
- 760kcal per portion
Ingredients for 4 portions
- 300 gRice
- to tasteSalt
- 150 gGreen peas
- 4Eggs
- 1Bell pepper, red
- 80 gGreen olives, pitted
- 350 gTuna, 2 tins, drained
- 300 gSweetcorn, drained
- 120 gMayonnaise
- ½Lemon, juiced
- to tasteBlack pepper
Method
- Boil the rice in plenty of salted water for about 15 minutes, until tender, adding the peas for the last 3 minutes.
- At the same time, boil the eggs in another pan for 10 minutes and cool them in cold water.
- Meanwhile, finely dice the pepper, slice the olives and drain the tuna and sweetcorn.
- Drain the rice and peas, rinse under cold water and drain well. Peel and chop the eggs.
- Mix the rice with the pepper, olives, tuna, sweetcorn and most of the egg. Stir in the mayonnaise and lemon juice and season with salt and pepper.
- Scatter over the rest of the egg and chill the salad for at least 30 minutes. Serve cold.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
