Portuguese Tuna Rice Salad Recipe: The Ultimate Quick Meal

Name: Portuguese Tuna Rice Salad Recipe: The Ultimate Quick Meal
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Cuisine: Portuguese
Ingredients: 4 cans of tuna in olive oil (approx. 120 g / 4.25 oz each); 250 g (1.25 cups) long-grain rice; 150 g (1 cup) frozen peas; 1 medium carrot; 340 g (12 oz) canned corn; 200 g (1.5 cups) cherry tomatoes; 1 jar of pitted olives; 4 large eggs; 2 tbsp mayonnaise; Reserved olive oil from the tuna cans; Vinegar to taste; Salt and ground black pepper to taste

Make this Mediterranean Tuna Rice Salad Recipe for a fast, nutritious lunch. This quick Portuguese cold salad features protein-rich tuna and vibrant veggies.

30 min 4 servings Very Easy Prep time 15 min Cooking Time 15 min

Salad Recipes

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Ingredients

4 cans of tuna in olive oil (approx. 120 g / 4.25 oz each)250 g (1.25 cups) long-grain rice150 g (1 cup) frozen peas1 medium carrot340 g (12 oz) canned corn200 g (1.5 cups) cherry tomatoes1 jar of pitted olives4 large eggs2 tbsp mayonnaiseReserved olive oil from the tuna cansVinegar to tasteSalt and ground black pepper to taste

Equipment:

Large potSmall saucepanColander or fine-mesh strainerLarge mixing bowlSmall mixing bowlWhisk or forkBox graterChef's knifeCutting boardCan opener

Directions

Boil the rice in plenty of salted water for 10 minutes. Drain and rinse under cold water to stop the cooking process.
Cook the peas in boiling water for 5 minutes. Drain and rinse them under cold water.
Grate the carrot into thin strands and cut the cherry tomatoes into halves or quarters.
Drain the corn and rinse it with fresh water.
Boil the eggs for 10 minutes, peel them, and set aside.
Slice the pitted olives into rings.
In a small bowl, whisk together the mayonnaise, the olive oil from two of the tuna cans, vinegar to taste, salt, and pepper to create the dressing.
In a large mixing bowl, combine the well-drained rice, tomatoes, corn, olives, carrot, peas, and 3 cans of drained tuna. Add a portion of the prepared dressing and toss everything together until well coated.
Top the salad with the remaining can of tuna, the boiled eggs cut into wedges, and a few extra olives. Add more dressing if needed.
Place in the refrigerator to chill before serving this delicious salad.

Adapted from a Recipe by: 7gramasdeternura.com