Rice and Tuna Salad (Buffet cookery)

 

Serves 4

• 225 gr rice
• 1 red pepper, diced
• 1 (198 gr) can tuna
• 100 gr pickled cocktail onions
• 2 tablespoons capers
• 1 tablespoon lemon juice
• Salt and white pepper
• Grated rind of ½ lemon
• 6 tablespoons mayonnaise
• Parsley sprig for garnish

1. Cook the rice following instructions on the packet, drain, and rinse through with cold water ; then drain again and leave to cool.
2. Drain the tuna and break up with a fork.
3. Drain the pickled cocktail onions, and place the rice, red pepper, tuna and onions together in a bowl.
4. Beat the capers, lemon juice, salt, pepper and grated lemon rind into the mayonnaise ; mix the mayonnaise into the salad ingredients, cover and leave to stand few minutes.
5. Garnish with parsley sprig just before serving.

BON APPÉTIT