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🍽️ Tuna Rice Salad in Lunchbox Style

506 kcal · 30 min · 4 servings

Ingredients

• 250 g Basmati rice
• Salt
• 350 g tuna (can; in its own juice)
• 150 g mixed leaf salad (Lollo bionda and arugula)
• 2 handfuls herbs (chervil and cilantro)
• 150 g cherry tomatoes
• 1 tbsp capers
• 1 handful parsley
• 1 clove garlic
• 400 g yogurt
• 1 tbsp lemon juice
• 1 pinch untreated lemon zest
• Pepper (from the mill)

Instructions

1. 1. Rinse the rice in a sieve under running water.
2. 2. Place the rice in a pot with twice as much salted water.
3. 3. Cook the rice covered for about 25 minutes.
4. 4. Let the rice cool down without the lid.
5. 5. Drain the tuna brine.
6. 6. Flake the tuna with your fingers.
7. 7. Wash the salad greens and herbs.
8. 8. Shake the vegetables and herbs dry.
9. 9. Tear the salad into bite-sized pieces.
10. 10. Pluck the herb leaves from the stems.
11. 11. Wash the tomatoes.
12. 12. Remove the hard stem ends of the tomatoes.
13. 13. Halve the tomatoes.
14. 14. Finely chop the capers.
15. 15. Wash the parsley.
16. 16. Shake the parsley dry.
17. 17. Pluck the parsley leaves.
18. 18. Finely chop the parsley leaves.
19. 19. Peel the garlic.
20. 20. Press the garlic into a bowl.
21. 21. Add the yogurt to the bowl.
22. 22. Add the lemon juice to the bowl.
23. 23. Grate the lemon zest into the bowl.
24. 24. Add the chopped capers to the bowl.
25. 25. Add the chopped parsley to the bowl.
26. 26. Season the sauce with salt and pepper.
27. 27. Mix all sauce ingredients well.
28. 28. Taste the sauce and adjust seasoning if needed.
29. 29. Place the herbs and salad as a bed in a lunchbox.
30. 30. Take 4 to 5 tablespoons of the sauce.
31. 31. Mix the cooled rice with this sauce.
32. 32. Add the tomatoes and tuna to the rice.
33. 33. Fill the rice mixture into the lunchbox.
34. 34. Fill the remaining sauce into small bowls.
35. 35. Serve the sauce separately with the box.

Nutrition per serving

• kcal: 506
• Protein: 30 g · Fett/Fat: 18 g · Carbs: 54 g