Rice Salad -

Rice Salad

Ingredients

400 g/ 14 oz rice
Salt
1 x 200 g/ 7 oz can tuna, drained and faked
1 tbsp Worcestershire sauce
1 tbsp finely chopped onion
2 tbsp olive oil
1 tbsp finely chopped parsley
Juice of 1 lemon
2 tomatoes, thinly sliced
1 hard-boiled egg, shelled and thinly sliced
150 g/ 5 oz cooked peas
1 fresh or canned pepper (pimiento)
60 g/ 2 oz black olives
60 g/ 12 oz capers
90 g/ 3 oz Gruyère cheese, cheese

Details

Serves: 6

Method

Cook the rice in lightly salted boiling water for 20 minutes. Drain, rinse under cold running water and place on a serving dish.

Mix together the tuna, Worcestershire sauce, onion, oil, parsley and lemon juice and season with salt. Reserve a little of the mixture and incorporate the remainder in the rice, mixing well.

Garnish the rice with alternate slices of tomato and egg, sprinkle over the peas and arrange strips of pepper all around the dish. Pour over the remaining dressing, place the olives and capers in the centre and sprinkle the grated Gruyere cheese on top.

Related food category:

• Rice, Pulse and Pasta Salad