Tasty, fresh, and quick RICE SALAD WITH TUNA, EGG, AND PEAS, a great summer first course perfect to take to the beach, easy and fast, also delicious as a single dish.
I love rice salads, you prepare them with whatever you have in the fridge, and the more ingredients you add, the better they are. Just the other day, another very hot day, I wanted to prepare some cold rice for lunch, and having eggs, tuna, and peas to season it, I quickly got to work preparing it, and it turned out to be a really tasty dish!
I love tuna with eggs, they go perfectly together, and the addition of peas made the rice salad not only tastier but also more colorful. To dress it, I added a little mayonnaise, but good extra virgin olive oil is also fine.
For the rice to use for this salad, you can use whatever you prefer, even brown rice or basmati rice is fine.
Now follow me in the recipe as we prepare this delicious rice salad with tuna, eggs, and peas together, YOU CAN FIND THE VIDEO RECIPE ON MY YOUTUBE CHANNEL, SUBSCRIBE FOR MORE EASY AND QUICK VIDEO RECIPES!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Autumn
Ingredients
- 1.5 cups rice for salads
- 2 cups frozen peas (fresh ones are also fine)
- 4 eggs
- 8.5 oz canned tuna in oil (well drained)
- to taste salt
- 3 tbsp mayonnaise (alternatively also extra virgin olive oil)
Steps
To prepare this delicious cold rice, start with the rice, so boil it in plenty of boiling water. Once cooked, drain it, quickly pass it under running water, and let it drain and cool directly in the colander.
Meanwhile, boil the peas; cook them for 5 minutes after the water starts boiling. Drain them and let them cool.
Also, cook the eggs; they should be hard-boiled, and you can either boil them or use an air fryer. If boiling, place them in a saucepan with cold water, bring to a boil and then cook for another 8-9 minutes. If using an air fryer, cook them at 300°F for about 15 minutes.
Once the eggs are ready, let them cool in cold water and then peel them well.
Put the peeled hard-boiled eggs in a bowl and mash them with a fork to have them finely chopped. Also, shred the tuna with a fork.
Place the cooled and well-drained rice in a large bowl, season with salt, mix, season the rice with mayonnaise and mix well to dress it.
Add peas, tuna, and eggs, and mix everything well. The rice salad is ready to be served on the table, how good, colorful, fresh, and tasty!
… Vane’s Tips
The rice salad keeps in the fridge for two days when placed in a container with a lid.
You can replace the peas with diced zucchini cooked in a pan with oil and salt.
You can replace the tuna with smoked salmon.
