Tuna and Rice Salad

1. 1 Long-grain ricepack 800 g ≈ $1.94 30 g
2. 2 Canned tunapack 170 g ≈ $1.80 60 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Red onion≈ $3.00 per kg 20 g
5. 5 Bell peppers≈ $6.00 per kg 30 g
6. 6 Cucumbers≈ $3.67 per kg 40 g
7. 7 Black olivespack 300 g ≈ $2.50 15 g
8. 8 Mayonnaise 30 g
9. 9 Lemon≈ $4.70 per kg 5 g
10. 10 Tomatoes≈ $4.67 per kg 30 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook the rice in salted water for 15–18 minutes until tender, cover and let steam for 5–10 minutes, then cool completely.

2. Boil the egg for 10 minutes until fully set, cool, and chop it.

3. Finely dice the onion, scald with boiling water, and rinse under cold water.

4. Cube the bell⁵ pepper and cucumber⁶, slice the olives into rings.

5. Flake the tuna with a fork, mix with the egg, onion, cucumber⁶, olives, lemon⁹ juice, bell⁵ pepper, and half the mayonnaise.

6. Toss the rice with the remaining mayonnaise, spread it on a plate, and top with the tuna mixture.

7. Garnish with bell⁵ pepper strips and tomato¹⁰ slices.

In short

• In the planner this dish is cooked for two days: reheat on day two.