Rice Salad with Tuna and Egg
Ingredients
- 6 eggs
- 100 g rice
- 2 cans of tuna
- 4 slices of canned pineapple
- about 70 g yellow cheese
- 3 - 4 pickles
- 1 can of corn
- 1 small jar of mayonnaise
- for garnish: cress or chives
Preparation
- Hard-boil the eggs (about 10 minutes). Drain and peel.
- Cook the rice as directed on the package, drain and cool, spread on the bottom of the salad bowl. Season with salt, pepper and spread a layer of mayonnaise over it.
- Place the drained tuna on the rice, season with salt and pepper.
- Add the remaining salad layers: diced pineapple, grated yellow cheese, diced pickles, drained corn.
- Spread a thick layer of mayonnaise and sprinkle with the eggs grated on a grater. Sprinkle with greens.
Tips
You can make a version without rice - instead put egg white grated on a grater on the bottom, and on top of the salad just the yolk (grated on the fine side of the grater).