Rice salad with tuna and olives

Name: rice salad with tuna and olives
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Argentinian
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

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).

Ingredients

Kitchen Stuff

barbecue or grill pan

Directions

Boil the rice according to the instructions on the package. Drain the rice and leave to cool for 30 minutes.
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.
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.