Tuna and boiled egg rice salad is a simple and healthy salad, often served cold. It is prepared with cooked rice, canned tuna, hard-boiled eggs, cherry tomatoes, onions and fresh herbs, then drizzled with a light vinaigrette. This salad is perfect for a quick lunch or picnic because it can be made ahead and easily transported.

Ingredients

• 180g Rice
• 1 can of natural tuna
• 2Oeufs
• 1 box of corn
• 1 tbsp. tablespoon pitted black olives
• 3 sprigs of chives
• 150g Cherry tomatoes
• 2 shallots
• 1 tbsp. Old fashioned mustard
• 1 tbsp. Vinegar
• 1Filet d’huile d’olive

Preparation

1. In a large volume of boiling salted water, cook the rice for the time indicated on the package. Rinse it under cold water and drain it. Cook the eggs in salted boiling water for 10 minutes.
2. Peel and chop the shallot. Wash and cut the tomatoes in 2. Chop the chives, and cut the olives into rings. Drain tuna and corn.
3. In a salad bowl, mix mustard, vinegar and oil. Add the rice, tomatoes, olives, shallot, chives and corn. Crumble and add the tuna.
4. Salt, pepper and mix everything. Add the quartered eggs and enjoy!