Tuna from a can is a useful product. It would be nice to keep one or two cans in the home pantry. Such fish can be eaten directly from the jar, but if you add some ingredients, then simple canned food turns into a variety of dishes. This salad is a separate dish. Interesting and satisfying. Warm
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
Ingredients
- 100 gram Rice
- 2 pieces Eggs (boiled)
- 4 pieces Cherry tomatoes
- 185 gram Tuna
- 100 gram Cheese (brynza)
- Ginger (1cm root)
- 2 pieces Green Onion
- Cilantro (to taste)
- Chili pepper (pinch)
Ingredients
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Instructions
- Prepare the ingredients.
- For the salad filling, I took a mixture. Boil the rice for 15 minutes in a ratio of 1:2.
- Drain the liquid from the tuna can and transfer the fish to a bowl.
- Cut tomatoes and eggs into quarters.
- Pass the ginger root through a meat grinder, gently mix with the tuna.
- Chop the onion and add it to the bowl. You can add some fresh coriander.
- Cut cheese (cheese) into small cubes and combine with tuna.
- By this time, cook the rice. Cool it a little and put it in a bowl. Mix it.
- Arrange in salad bowls, garnish with boiled eggs, onions and tomatoes. Sprinkle with a pinch of chili and serve immediately.
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