Tuna and Rice Salad

Course

Salads

Servings

Persons

Ingredients

• 3 Cups Cooked Basmati Rice
• 2 Cans Tuna
•  
•  
• 1 Large Chopped tomatoes
• ½ Medium Chopped green bell pepper
• ½ Medium Chopped red bell pepper
• ½ Medium Chopped Yellow Bell Pepper
• 1 Small Chopped Chili Pepper
• 2 Stalks Chopped Scallions
• 3 Cloves Minced garlic
• 1 Cup Boiled Corn
• ¼ Cup Sliced Black Olives
• 1 Tablespoon Chopped fennel
• 1 Tablespoon Chopped parsley
• ¼ Cup ¼ Cup Olive Oil
• ¼ Cup ¼ Cup Mayonnaise
• ¼ Cup ¼ Lemon Juice
• 2 Tablespoons Mustard
• 1 Teaspoon Teaspoon Salt
• ¼ Teaspoon ¼ Black pepper

Instructions

1. In a large bowl, mix all the ingredients until well mixed.
2. Get a tube ban or any other pan you prefer.
3. Put the salad mixture in the pan and press it very well. Cover the pan with a cling film and put in the fridge for many hours or over night to set and hold.
4. To serve: invert the salad on a serving platter; decorate with fresh herbs and serve.

    

    

   Share this Recipe