Rice salad

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 318 Kcal, 14g Protein, 29g Carbohydrates, 15g Fat


  • To cook the rice
  • 100 g long grain rice (e.g. parboiled)
  • salted water, boiling
  • 2 coloured peppers, diced
  • Salad
  • 3 tbsp white wine vinegar
  • 1 tbsp coarse-grain mustard
  • 3 tbsp rapeseed oil
  • a little pepper
  • 0.25 tsp salt
  • 1 tin pink tuna in oil (260 g), drained, broken into chunks
  • 150 g cherry tomatoes, halved
  • 3 tbsp cashew nuts, toasted
  • 1 bunch flat-leaf parsley, finely chopped

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  • To cook the rice

    Cook the rice in boiling salted water until just soft, drain. Mix in the pepper.
  • Salad

    Whisk together the mustard, vinegar and oil, season. Add the tuna and tomato along with the rice, mix, garnish with the parsley and nuts.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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