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🍽️ Tuna rice salad with red onions and egg

516 kcal · 30 min · 4 servings

Ingredients

• 500 g long-grain rice
• salt
• pepper
• 1 bunch dill
• 2 red onions
• 2 garlic cloves
• 2 cans tuna (in oil)
• 2 anchovies (in brine)
• 50 ml white balsamic vinegar
• 1 tsp mustard (hot)
• 2 tbsp olive oil
• 2 eggs

Instructions

1. 1. Cook the rice in plenty of salted water according to the package instructions.
2. 2. Drain the rice and rinse it with cold water until it has cooled down.
3. 3. Let the tuna drain well.
4. 4. Break the tuna into small pieces.
5. 5. Mix the rice with the tuna, the vinegar, and the mustard.
6. 6. Peel both red onions.
7. 7. Slice one onion into thin rings.
8. 8. Dice the second onion finely.
9. 9. Peel the garlic and press it through.
10. 10. Sauté the onion rings, the onion cubes, and the garlic briefly in oil until translucent.
11. 11. Season the onion mixture with salt and pepper.
12. 12. Fold the seasoned onion mixture into the rice-tuna salad.
13. 13. Let the salad marinate for at least 30 minutes.
14. 14. Wash the dill during the waiting time.
15. 15. Shake the dill dry.
16. 16. Pick the dill into small pieces.
17. 17. Boil the eggs hard.
18. 18. Shock the boiled eggs with cold water.
19. 19. Peel the cooled eggs.
20. 20. Cut the eggs into wedges.
21. 21. Fold the dill into the salad.
22. 22. Taste the salad again and adjust seasoning if needed.
23. 23. Distribute the salad onto plates.
24. 24. Garnish the salad with the egg wedges.
25. 25. Serve the salad.

Nutrition per serving

• kcal: 516
• Protein: 23 g · Fett/Fat: 16 g · Carbs: 68 g