Economical, very simple and fast to make, this rice and tuna salad can save us from a pinch.
Elements
White rice, one cup
Pink bell pepper, 1
Celery, middle sticks, those that look whiter and extra tender, 4 0 5
Tuna, 1 can, ideally in items, not crumbled.
Shelled yellow corn, one can
Salt, olive oil and/or do-it-yourself or bought mayonnaise, to style
Preparation
– Boil the rice in loads of salted water.
– When it’s prepared (between 15 and 20 minutes), pressure and let it cool.
– Unfold the chili with oil.
– Put the chili in a average oven till the pores and skin wrinkles and comes off the pulp (roughly half an hour), turning them every so often.
– Take the chili out of the oven, let it cool and peel it
– Open it in half, discard the seeds and reduce it into 1 cm items. roughly sideways.
– Open the can of corn and drain them.
– Reduce and chop the celery considerably coarsely.
– Reduce the tuna into items.
– Combine the elements and season them with salt and oil or mayonnaise.
– It’s also possible to put it, blended with mayonnaise, in a mould and make a pudding.
– On this case, serve on a mattress of lettuce and adorn with strips of chili peppers and olives.
