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Esther
Lukewarm rice salad with tuna, paprika and mint
Salad of nut rice with pointed pepper, celery, tuna, garlic, mint, tomato salad and pistachio nuts.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Meanwhile, halve the peppers in the length and remove the seed lists. Cut the bell pepper into pieces and the celery in bows.
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Drain the tuna and collect the oil. In the meantime, cut the garlic finely.
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Heat the collected oil in a frying pan and fry the vegetables, garlic with pepper and salt for 4 minutes on low heat.
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In the meantime, finely chop the leaves of the fresh mint. Chop the pistachio nuts.
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Mix the tomato salad, vegetables and fresh mint with the rice. Season with pepper and salt.
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Carefully pour the tuna through it and sprinkle with the pistachio nuts.
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Nutrition
660Calories
Sodium20% DV490mg
Fat46% DV30g
Protein70% DV35g
Carbs20% DV59g
Fiber28% DV7g
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