Summer rice salad

Rice salad in bowl 2Simple but delicious summer rice salad






  • 200 grams Rice (I use basmati rice or whole meal rice)
  • 2 tins of tuna fish in olive oil (each 80 grams so 120 grams in total)
  • Approximately 8 finely chopped sweet and sour pickles.
  • Splash of liquid from the pickles jar
  • 2 to 4 tablespoons of mayonnaise (depends how much you like mayonnaise)
  • Pinch of salt and pepper


  • Boil the rice according to instructions, leave to cool down
  • Add the tuna fish, loosened with a fork
  • Add the chopped sweet and sour pickles
  • Mix the mayonnaise with the pickles liquid, a small pinch of salt and pepper
  • Mix all the ingredients
  • Eat immediately or put in the fridge. You can keep this in the fridge for approximately 2 days so great to make in advance for your party. Enjoy!


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