Ingredients (4 servings):
200g basmati rice
4 eggs
2 tomatoes
Corn
100g tuna in oil or in water
black olives
For the dressing:
Mustard
vinegar
Olive oil
Salt
Pepper
Preparation:
Wash and rinse the rice under cold running water.
In a saucepan, place the rice with twice its weight in water and some salt.
Bring to a boil, reduce the heat and let simmer for 12 minutes.
Turn off the heat, cover and set the rice aside for an additional 12 minutes without removing the lid.
Meanwhile, bring water to a boil in a saucepan, then immerse the eggs and cook for 10 minutes. Drain and refresh under running water. Shell the eggs and rinse.
Put the rice in a bowl, separate the rice corns with a fork and let cool.
Cut the eggs into quarters.
Wash the tomatoes and remove the stalk and cut into large dice.
In a bowl, mix the mustard, vinegar, salt, pepper and olive oil.
Crumble the tuna and stir it into the rice. Add the diced tomatoes, the corn and the olives.
Add the dressing; mix well.
Put the rice salad in a serving dish. Arrange the egg quarters on the salad.