Creamy Chilled Tuna Rice Salad with Boiled Eggs

Summer, for me, is really all about cold salads. I could eat them every single day and never get tired. From potato salads to cabbage salads, to black eyed pea or green bean salads, there is really no end to the possibilities, and today I have another dead simple one for you, a cold rice salad with tuna and egg.

This one, as you can probably tell, is a leftovers recipe. Leftover rice, leftover salad bits, lettuce, tomato, whatever you happen to have on hand, you can toss it in. If you like a bit of sweetness against the savory, feel free to add some fruit, nuts, or raisins too. Alright, let’s get to the recipe.

Creamy Chilled Tuna Rice Salad with Boiled Eggs

Servings: 2
Time: 30mins
Difficulty: Easy
Rating: ★★★★★
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Gotta love these kind of simple, fresh and creamy salads, perfect after a long hot Summer day.

Ingredients

Rice – 400gr (Already Cooked)
Tuna – 1 can (+/- 110gr)
Chickpeas – 80 g (Already Cooked)
Tomato – 1/2 Large
Lettuce – 2 Leaves
Onion – 1 Small
Eggs – 2
Mayonnaise – 2 Tablespoons
Cilantro – To Taste
Salt – A Pinch

Directions

If you don’t have leftover cooked rice, it’s best to cook the rice a little in advance (like a day in advance) so it has time to cool completely.
Boil the eggs in a small pot of water for about 7 to 8 minutes until they’re hard-boiled, then drain them and place them in a bowl of very cold water, this will help cool the eggs and make them a little easier to peel.

When it’s time to assemble the salad, chop the tomato, lettuce, and onion and place them in a large bowl. Add the rice, drained tuna, and peeled and chopped eggs, then mix everything together.

Add the mayonnaise and cilantro, mix again, and taste. Adjust with salt or more mayonnaise, and it’s ready to enjoy!

Notes & Tips: You only need 150 g of raw rice to make 450 g of cooked rice. And like I mentioned above, feel free to adjust this recipe to your own taste, whatever you’ve got in the fridge can usually go in without any trouble, leftover fish, meat, or chicken all work just fine here.

Make sure the rice is completely cool before mixing, otherwise it will turn the mayonnaise oily and the salad will taste flat.

Chill the finished salad for at least 30 minutes before serving, it tastes even better cold and the flavors have time to settle. If you’re making it ahead, hold off on adding the mayonnaise until closer to serving time, the salad keeps better that way.

Good quality tuna packed in olive oil makes a real difference here, as alternative with less calories get tuna with salted water. And if you want a little kick, a squeeze of lemon juice or a dash of hot sauce goes a long way.

The same way you can add a touch of vinegar or lemon juice to the salad to lift the whole salad.

This recipe for Creamy Chilled Tuna Rice Salad with Boiled Eggs was originally created on BakeAfter.com. Esta receita de Salada Fria de Arroz com Atum foi publicada em português no Iguaria.com.