Rice salad with tuna and vegetables


About The Recipe

 

This Rice Salad with Tuna and Vegetables is a fresh and satisfying dish, perfect for a light lunch or as a side. It combines fluffy rice with chunks of tender tuna and a mix of colorful, crunchy vegetables like bell peppers, cucumbers, and sweet corn. The salad is dressed in a light vinaigrette, which adds a zesty brightness, complementing the richness of the tuna and the earthiness of the vegetables. This dish is not only a treat for the palate but also a visual delight, with its array of colors and textures. It's a versatile recipe that can be adapted to include your favorite vegetables or herbs, making it a great option for meal prep or picnics.

 

Directions

  • 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.


    Level:
    Easy

Ingredients

  • 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
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