Rice salad with hard-boiled eggs and tuna fresh and delicious. The scorching temperatures these days make it really impossible to get near the stove, especially during the hottest hours of the day, so it’s a good thing rice salads exist! Fresh, light, and exquisite, always different and always special. You prepare them in advance, maybe early in the morning when it’s cooler, and store them in the fridge to enjoy cold. They are also a perfect idea to carry in your cooler bag directly to the beach. In my Rice salad with peas and tuna, I added hard-boiled eggs, cherry tomatoes, and diced cooked ham. The result is a very fresh Rice salad that my family loved. I simply dressed it with extra virgin olive oil, but if you prefer, you can add some lemon juice or mayonnaise. Let’s then head to the kitchen and prepare the Cold rice with tuna and hard-boiled eggs together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: For 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 413.78 (Kcal)
- Carbohydrates 62.09 (g) of which sugars 3.14 (g)
- Proteins 20.64 (g)
- Fat 8.39 (g) of which saturated 2.48 (g)of which unsaturated 3.39 (g)
- Fibers 0.75 (g)
- Sodium 450.31 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Rice Salad with Tuna and Peas
- 1.5 cups parboiled rice
- 5 oz cooked ham (diced)
- 2 eggs
- 5.6 oz tuna in oil
- 3.5 oz frozen peas
- 9 oz cherry tomatoes
- to taste extra virgin olive oil
- 1 sprig basil
- to taste salt
How to make the Simple Rice Salad
First, you need to cook the rice in plenty of salted water. Drain it and quickly run it under cold running water. Drain it well and transfer it to a large bowl, dress it with 3 tablespoons of extra virgin olive oil, and mix well. Let it cool.
While the rice is cooking, prepare the hard-boiled eggs: place the eggs in a saucepan, cover them with water, and let them cook for 10 minutes from boiling. Turn off the heat and let them cool under a stream of running water.
Cook the frozen peas in slightly salted water for 7-8 minutes. Drain them and transfer them to a bowl with cold water, this way they will retain their bright green color. After a few minutes, drain them.
Clean the hard-boiled eggs, cut them into pieces, and add them to the rice. Add the diced cooked ham, the tuna drained of its preservation oil, and the cherry tomatoes in small pieces. Dress with another 3-4 tablespoons of extra virgin olive oil and the torn basil. Mix and cover the bowl with plastic wrap. Store the Cold Rice in the fridge for at least 2 hours.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The Rice Salad with ham and peas can be stored in a container in the fridge for 2 days
If you like, you can add a few tablespoons of mayonnaise before serving
Also, check out the recipe for my Cold pasta with cooked ham
Your Questions
What can I substitute for cooked ham?
With mozzarella or diced feta
Can I replace rice with barley?
Of course, adjust the cooking time by reading the package instructions
