Tuna salad with rice, egg and sweetcorn
A salad from a can and the fridge that rescues supper and parties alike: tuna in brine, cooked rice, hard-boiled eggs, sweetcorn, pickled cucumber and red onion in a light dressing of mayonnaise, yogurt and mustard. Twenty minutes of work, then half an hour in the fridge for the flavours to meet. As filling as a dinner, and cheap.
Your own work in that: 15 min.
- Rice and eggs cooking 15 min
- Chopping and dressing 15 min
- Resting in the fridge 20 min
Step by step
0 / 5 doneCook the rice and eggs
Cook the rice in salted water according to the packet, 12–15 minutes, drain and rinse under cold water so it stops sticking. Boil the eggs 9 minutes from the boil, cool in cold water, peel.
Ingredients: 2 pcs canned tuna in brine · 100 g rice · 4 pcs eggs · 340 g tinned sweetcorn · 3 pcs brined pickled cucumbers · 1 pcs red onion · ½ bunch chives
TipRice rinsed in cold water after cooking loses its surface starch and stays in separate grains in the salad instead of clumping.
Fluffy rice, eggs nine minutesDrain the tuna
Drain the tuna thoroughly in a sieve, pressing with a spoon. Flake it with a fork into large pieces, not a paste.
TipTuna in brine gives a lighter salad; tuna in oil a richer one, in which case use one spoon less mayonnaise.
Drained, in large flakesChop the rest
Dice the pickles finely and squeeze them, chop the onion very finely, dice the eggs (keep one for the top, in quarters), drain the sweetcorn. Snip the chives.
Pickles, onion, eggs, sweetcornMake the dressing
Stir the mayonnaise with the yogurt, mustard, lemon juice, salt and pepper. The yogurt lightens the dressing, while lemon and mustard bring out the tuna.
Ingredients: 3 tbsp mayonnaise · 3 tbsp natural yogurt · 1 tsp mustard · ½ pcs lemon, juice · ½ tsp salt · ½ tsp black pepper
Mayonnaise, yogurt, mustard, lemonMix and chill
Combine the rice, tuna, sweetcorn, pickles, onion and eggs with the dressing, folding gently. Refrigerate 20–30 minutes. Before serving taste, add salt, sprinkle with chives and arrange the egg quarters on top. Keeps 2 days in the fridge.
Gently, then half an hour in the cold
Before you start
Without rice
Shredded iceberg lettuce instead of rice, added just before serving: a lighter, crunchy summer version.
With beans
A can of white beans instead of rice, and a spoon of olive oil with lemon juice instead of the mayonnaise and yogurt: a Mediterranean-style salad, filling and dairy-free.
For sandwiches
The same salad without rice, tuna mashed finer, is a breakfast spread for bread.
