Rice salad straight out of the 90s Kichechef books.
This is exactly the kind of salad that showed up at every Luxembourg summer party, barbecue and family buffet table.
Cold rice, tuna, crunchy vegetables, boiled eggs and that classic creamy vinaigrette dressing.
Very retro. Very simple. And honestly? Still kind of good.
1 egg
300g cooked rice
1 tomato
¼ red pepper
80g cucumber
40g olives
1 tin of tuna, drained (approx. 80g)
For the dressing:
2 tsp mustard
2 tbsp white wine vinegar
4 tbsp sunflower oil
1 tsp herbs (f.ex. parslex and tarragon)
3 tsp cream
salt and pepper
Serves 2
Boil the egg for 8 minutes, drain, leave to cool, then peel and chop.
Cut the tomato, pepper and cucumber into small dice and add to the rice with the chopped egg. Cut the olived into slices and add to the rice with the tuna.
Mix all the dressing ingredients in a jar and pour over the rice.
Toss to combine and refrigerate for at least 1 hour before serving.
