Rice salad with tuna and vegetables


  • Whisk gochujang miso sauce, vinegar and olive oil in a small bow.
  • Combine the remaining ingredients in a large bowl.
  • Drizzle the gochujang miso dressing over the rice mixture and mix well with a spoon.
  • Serve on a plate.



  • Boiled Arborio rice 150 gr
  • Baby spinach 15 gr
  • Tuna, drained 80 gr
  • Tomatoes, diced 60 gr
  • Red onion, chopped 20 gr
  • Green olives, sliced to garnish
  • Black olives, sliced to garnish
  • O’Food Gochujang Spicy Miso Sauce 5 gr
  • Red wine vinegar 15 ml
  • Extra virgin olive oil 15 ml