French-style Rice, Egg & Tuna Salad - great for using up leftover rice & young people will love it

𝔽𝕣𝕖𝕟𝕔𝕙-𝕤𝕥𝕪𝕝𝕖 ℝ𝕚𝕔𝕖, 𝔼𝕘𝕘 & 𝕋𝕦𝕟𝕒 𝕊𝕒𝕝𝕒𝕕
(Serves 6)
For retro-salad, Café Najat has gone back in time to make our favourite summer rice salad. Perfect for this week’s hot weather. While on a school French student exchange trip back in the 1980s, lovely French Mother made me a packed lunch, which included this gorgeous salad. The recipe is using leftover cooked rice & you simply add tuna, boiled eggs, any veggies, a green fresh herb of your choice e.g. wild rocket, parsley or coriander, along with EVOO, lemon juice, salt & black pepper.
𝐘𝐨𝐮 𝐍𝐞𝐞𝐝..
𝑫𝒓𝒆𝒔𝒔𝒊𝒏𝒈:
1-2 fat garlic clove, crushed
1 tsp seasalt
1/2 tsp black pepper
Juice of 3 lemons & zest of 1
50ml EVOO*
𝑺𝒂𝒍𝒂𝒅:
500g leftover rice**
50g fresh dill chopped/1 tbsp dried
50g fresh parsley chopped/1 tbsp dried
200g tinned sweetcorn
1 red bell pepper, chopped
1 small red onion, finely sliced
100g sliced olives, any you like
1 bunch spring onions, chopped
2 x 160g tinned tuna, drained*
3 boiled eggs
25g chives, chopped
*If using tuna in oil, include this in your dressing, especially olive oil.
** In this video, I used leftovers of Lebanese vermicelli rice
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