Tuna Rice Salad with Vegetables

An excellent salad that can be quickly prepared using cooked rice, tuna, and fresh vegetables. To make the dish even more flavorful, a dressing made from sour cream, mayonnaise, and lemon juice is added. This salad is also a great idea for a work lunch.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 800 g Rice, white, long grain, cooked

  • 400 g Fish, tuna, in brine

  • 1 piece Bell pepper, red, fresh

  • 1 piece Sweet potato, unpeeled, fresh

  • 12 pieces Tomato, red

  • 150 g Corn, yellow, in brine

  • pieces Parsley, fresh

  • 4 spoon Mayonnaise

  • 3 spoons Sour cream

  • pieces Juice, lemon

  • pieces Salt, table

Steps

  1. Place the cooked rice in a large bowl. Thoroughly clean and wash the vegetables and parsley. Halve or quarter the tomatoes, roughly chop the parsley, and dice the bell pepper and cucumber. Add the chopped vegetables and parsley to the bowl with the rice.

  2. Drain the canned corn in a colander, rinse under running water, and let it drain well. Add it to the bowl with the other ingredients. Open the cans of tuna and drain the excess liquid. Break the tuna into smaller pieces with a fork and add it to the bowl.

  3. In a small bowl, mix the mayonnaise, sour cream, and lemon juice. Pour the prepared dressing over the ingredients in the bowl and mix everything well. Season the salad with pepper and salt to taste. The prepared salad can be served immediately or stored in the refrigerator in an airtight container.

Nutrition Information (Per 100g)

  • Calories: 72.92 kcal
  • Fat: 1.61 g
    • Saturated Fat: 0.35 g
  • Carbohydrates: 9.3 g
    • Sugars: 1.35 g
  • Protein: 3.27 g
  • Fiber: 0.58 g