pink tuna rice salad

Pink tuna rice salad is my bowl of comfort. In summer. This rich salad with black olives, tomatoes and hard boiled eggs cannot beat a pasta. And the glue to this eccentric mix is a salad sauce. I love a honey mustard salad sauce. But you might have another favourite?

to cook rice: 15 min.

to prepare salad sauce: 15 min.

to mix and prepare salad: 15 min.

In total: 45 min.

2 (out of 3)

Vegetarians

Carnivores

Pescatarians

 

No

Store in closed container

Avila Beach Hotel is an important place for me. At the age of respectively 2 and 5 I lived here for a short period of time. I learned to swim and the good things of a continental breakfast. An important element of this buffet style starter was its famous tuna salad. Seasoned with honey and mustard. Unfortunately this recipe is no longer applied at this Curaçao resort. But I still do love to eat cold long grain rice with a honey mustard salad sauce. Hence this recipe that I like to share with you

editor's note

Please feel free to add ingredients or swap them for vegetables, fish or meat you have in stock. You also could replace the French Honey Salad Sauce for any store-bought salad sauce that you love. The magic of this fresh rice salad is in the sauce. So make sure you love the sauce!

INGREDIENTS

  1. 2 cups long grain rice
  2. a tin of pink tuna (in water)
  3. 10 black olives (pitted)
  4. 2 tomatoes
  5. 1/3 of cucumber (or 2 small cucumbers)
  6. 2 eggs
  7. 1/2 cup of French honey mustard salad sauce

TOOLS

  • a spoon
  • a knife
  • a fork
  • a cutting board
  • a saucepan
  • a bowl
  • a container with lid
  • a clean kitchen towel 
  1. Cook rice according to instructions
  2. Make salad sauce according to instructions
  3. Fill pan with 2/3 of water
  4. Add eggs
  5. Turn on the heat
  6. Bring water to boil
  7. Cook eggs in 5 min.
  8. Rinse them in cold water
  9. Again, fill pan with cold water
  10. Let cooked eggs rest in saucepan with cold water
  11. Spoon rice into container
  12. Wash & towel dry tomatoes & cucumber(s)
  13. Cut tomatoes in wedges
  14. Do not skin the cucumber(s)
  15. Slice & dice tomato wedges & cucumbers
  16. Add chunks of tomatoes & cucumber(s) in container
  17. Cut olives in half
  18. Add olive halves to container
  19. Open tin of pink tuna
  20. Get rid of the water in which tuna was tinned
  21. Use fork and pick chunks of tuna out of tin
  22. Add chunks of tuna to container
  23. Peel eggs
  24. Place naked eggs in bowl
  25. Crunch eggs with fork
  26. Add crumbled eggs& salad sauce to container
  27. Close container
  28. Shake it a few times
  29. Serve in clean bowls
  30. Bon appétit
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