Tuna and Rice Salad

Ingredients

• Rice1/2 cup (100 g)
• Tomato1/2 count (65 g)
• Red Onion1/4 count (38 g)
• Black Olives4 count (20 g)
• Corn1/4 unidad (63 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Shell the corn and put the grains in a pot with boiling water. Let boil for 12 minutes, remove and drain.

3. 3

   Step 3

   Drain the tuna and put in a salad bowl.

4. 4

   Step 4

   In the meantime, cut the onion into strips and slice the tomato.

5. 5

   Step 5

   Add to the salad with the rice, corn and olives.

6. 6

   Step 6

   Season with lemon juice, olive oil, salt and pepper to taste. Mix well and serve.

7. 7

   Step 7

   You can add any herb you like, such as cilantro, parsley or oregano.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna and Rice Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.