Rice salad - Tuna, eggs, peas, and pickled vegetables.

A perfect lunch during a hot summer. Make it ready for an office lunch break or picnic. This version is with tuna, eggs, peas, and pickled vegetables.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice in salted water as long as indicated on the box, tipically is 10/12 minutes counting from the moment the water start boiling. When it is ready, put it into a strainer and let it cool at ambient temperature.

Step 2

Cut the pickled peppers, artichokes, and mushrooms in small pieces. Place them all in a large bowl.

Step 3

Prepeare and hard boiled egg, and once ready, peel it and slice it once it is cool. Put the egg intk the bowl with the vegetables.

Step 4

Boil the peas for few minutes and then let the cool in a strainer. When the peas are cold, put them into the bowl with the other ingredients.

Step 5

Strain the tuna and break it into pieces and then put it into the bowl with the other ingredients.

Step 6

Now that the rice is cold, put it into the bowl with the other ingredients and mix well form a minute adding a bit of salt. Add the tuna and some chopped parsley. Drizzle the rice with lemon juice and mix.

Step 7

Place the bowl in your fridge, covered with some plastic wrap and wait at least 3 or 4 hours before serving.