Rice salad with tuna

Name: Rice salad with tuna
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 300 g basmati rice; 500 g fresh green beans; 3 medium sized egg; 3 el sundried tomatoes in oil; 1 Red onion; 15 g fresh basil; 160 g John West Tuna and dressing olives / basil; 1 toe garlic

Rice salad with tuna, green beans, egg, sundried tomatoes and basil.

Ingredients

Directions

Boil the rice according to the instructions on the package.
Remove the stalk and the tip of the green beans. Break the beans in half and cook them in approx. 8 minutes until al dente.
Rinse under cold running water and let it drain.
Boil the eggs hard in 7 minutes. Scare under cold running water, peel and cut each egg into 4 parts. Cut the tomato into strips.
Stir the rice with a fork. Let cool for about 10 minutes in a low bowl. Slice the onion in half rings and the basil coarsely.
Mix the tuna and dressing with the tomato, press the garlic above and scoop through the rice.
Add the green beans, onion and basil and season with salt and pepper. Garnish with the wedges of egg.