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🥗 Colorful rice and vegetable salad with tuna dressing and stuffed cherry tomatoes

380 kcal · 30 min · 4 servings

Ingredients

• 120 g Whole grain rice
• Salt, pepper from the mill
• Crushed chili
• 1 red and yellow bell peppers
• Zested peel and juice of 1 lemon
• 1 tbsp Olive oil
• 100 g Frozen peas
• 12 Cherry tomatoes
• 1 bunch Chives
• 200 g Cream cheese
• 80 g Tuna in its own juice
• 2 tbsp Milk
• 2 tbsp Salad mayonnaise
• Chive stems (for garnishing)

Instructions

1. 1. Cook the rice in salted water with chili according to the package instructions.
2. 2. Cut the bell peppers into quarters and remove the inside.
3. 3. Rinse the pepper pieces and dice them finely.
4. 4. Drain the cooked rice and let it drip dry.
5. 5. Mix the rice in a bowl with the diced peppers.
6. 6. Add the lemon zest, lemon juice, olive oil, and peas.
7. 7. Season the mixture with pepper and a pinch of salt.
8. 8. Cover the salad and let it rest for 15 minutes.
9. 9. Rinse the cherry tomatoes and carefully cut off the tops.
10. 10. Hollow out the tomatoes using a melon baller.
11. 11. Pat the hollowed-out tomatoes dry with kitchen paper.
12. 12. Rinse the chives and shake them dry.
13. 13. Cut the chives into fine rings.
14. 14. Stir the chive rings into the cream cheese.
15. 15. Fill the tomatoes mounded with the cream cheese mixture.
16. 16. Coarsely puree the tuna with milk and salad mayonnaise.
17. 17. Season the tuna sauce with a pinch of salt and pepper.
18. 18. Gently mix the tuna sauce into the rice salad.
19. 19. Serve the salad with the stuffed tomatoes.
20. 20. Garnish the dish with fresh chives.

Nutrition per serving

• kcal: 380
• Protein: 19 g · Fett/Fat: 15 g · Carbs: 43 g