rice salad

This is a very simple dish that’s perfect for summer snacking as it will keep well in the fridge for at least 2-3 days. It’s also quite versatile, kind of like a risotto, in that the ingredients can be changed to suit personal tastes, including leaving out the tuna for a nice vegetarian option. This was originally made for me by a friend using only mayonnaise, but I find “salsa az” much lighter, though for this salad I leave out the garlic.

Instructions below the links.

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  • 750 ml water
  • 350 grams long grain rice
  • 1 – 1 1/2 cups mayonnaise OR “salsa az
  • 2 medium carrots, grated
  • 1 courgette, finely diced
  • 4 hard-boiled eggs, diced
  • 150 grams tinned sweetcorn
  • 125 grams tinned tuna, mackerel, etc
  • balsamic vinegar
  • salt & pepper to taste

Cook the rice and transfer to a large bowl to cool. Add the diced courgette and mix well – by the time the rice cools the courgette will be cooked but still crunchy. Add the carrots, egg, sweetcorn and tuna and mix well. Then add the mayo/sauce, a splash of vinegar, and salt & pepper to taste. Mix well again and refridgerate.


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