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Rice salad with tuna and olives
A nice argentinian recipe. The side dish contains the following ingredients: fish, pandan rice, aubergine (in slices of 1 cm thick), olive oil, roasted yellow peppers ((465 g), drained), lemon (scrubbed), extra virgin olive oil, tuna on olive oil ((160 g), drained), green olives without pip (pot 240 g), basil ((15 g) and only the leaves).
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Ingredients
- 200 g pandan rice
- 1 eggplant in slices of 1 cm thick
- 2 el olive oil
- 1 pot roasted yellow peppers (465 g), drained
- 1 lemon cleaned up
- 4 el extra virgin olive oil
- 1 tin can tuna on olive oil (160 g), drained
- 100 g green olives without seeds jar of 240 g
- 1 tray basil (15 g), only the leaves
Kitchen Stuff
Directions
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Boil the rice according to the instructions on the package. Drain the rice and leave to cool for 30 minutes.
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Meanwhile, light the barbecue or heat the grill pan. Drizzle the eggplant with the olive oil and toast the slices for 4 minutes. Regularly. Put the eggplant in a large bowl. Cut the peppers into strips. Spoon with the eggplant.
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Grate the yellow skin of the lemon and squeeze out the fruit. Add the grated and juice together with the extra virgin olive oil to the vegetables. Also mix the rice. Stir in the tuna, olives and basil and season with salt and pepper.
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Nutrition
445Calories
Sodium3% DV80mg
Fat35% DV23g
Protein24% DV12g
Carbs15% DV45g
Fiber4% DV1g
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