Tuna and Egg Rice Salad

Name: Tuna and Egg Rice Salad
Prep time: 25 min
Cook time: 21 min
Total time: 46 min
Yield: 4 servings
Ingredients: 1200 g water; 1 tsp salt; 250 g white rice; 2 carrot; 120 g zucchini; 280 g peas; 100 g onion; 3 egg; 2 tbsp vinegar; 7 cherry tomato; tuna; 100 g olive; 100 g pickle; 1 tsp pepper

A complete salad of rice, tuna, eggs, and vegetables, served chilled or warm and finished with a splash of vinegar.

Total time : 46 min
Servings : 4 servings
Difficulty : Easy

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Nutrition · per serving · Estimate

419 kcal

Protein

15 g

Carbs

73 g

Fat

8.2 g

Macronutrients

Protein

30% RI

15 g

Carbs

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MARIE FRANCESE DA SILVAShared by @mariefrancesedas2aexwh · 1

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tuna

olive100 g

pickle100 g

pepper1 tsp

Steps

1
Pour the water and salt into the bowl, insert the cooking basket with the rice, then stir to moisten the grains.
2
Place the eggs in the Varoma, arrange the carrots, zucchini, and peas in the steaming basket, then steam for 21 minutes before draining the rice and vegetables.
21 min
3
Transfer the drained rice to a salad bowl, add the onion, tuna, olives, pickles, and vinegar, then mix.
4
Peel and cut the eggs, adjust the seasoning with salt and pepper, garnish with cherry tomatoes, then serve chilled or warm.

28% RI

73 g

of which sugars

7% RI

5.9 g

Fat

12% RI

8.2 g

of which saturates

10% RI

1.9 g

Fiber

34% RI

8.5 g

Minerals

Sodium

54% RI

1284 mg

Potassium

34% RI

686 mg

Calcium

14% RI

112 mg

Iron

18% RI

2.5 mg

Magnesium

19% RI

72 mg

Zinc

27% RI

2.7 mg

Vitamins

Vitamin C

60% RI

48 mg

Vitamin D

16% RI

0.8 µg

Vitamin A

13% RI

103 µg

Vitamin B6

21% RI

0.3 mg

Vitamin B12

12% RI

0.3 µg

12/12 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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