The indispensable dish for hot summer days: rice salad with tuna and eggs. Oh yes, with the addition of pickled onions and chopped parsley, to give that extra touch of flavor and color.
Preparing rice salad with tuna and eggs is very easy and perfect to make in advance. You just need to cook the rice, wait for it to cool down, and then dress it. You can easily make it in advance, for example the day before, so you’ll have lunch or dinner ready, and it’s also perfect to bring to the office or for a picnic.
Of course, choose fresh and quality ingredients, because the taste difference is noticeable, especially when the ingredients are few, like in this case!
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 cup rice (for salads)
- to taste salt
- 4 eggs
- 5.5 oz tuna in oil
- 5.5 oz pickled onions
- to taste extra virgin olive oil
- to taste parsley
Steps
To prepare the rice salad with tuna and eggs, bring plenty of water to a boil in a pot, add salt, and add the rice, cook for 10-12 minutes, or according to the package instructions. Drain, put in a bowl, dress with a drizzle of extra virgin olive oil, stir and let cool.
In the meantime, place the eggs in a saucepan, cover with water, bring to a boil, and let boil for 8 minutes. Cool briefly under cold water and set aside.
When the rice has cooled, peel the eggs and cut into wedges or slices. Add the eggs to the rice along with the drained tuna and drained onions.
Wash and chop the parsley and add it as well along with a drizzle of extra virgin olive oil. Stir, adjust the salt if necessary, and refrigerate the rice salad with tuna and eggs until it’s time to serve.
