RICE SALAD, CUCUMBER, EGGS AND TUNA

SERVE 4 

INGREDIENTS

• 100 grams of rice
• 1 cucumber
• 1 can of tomatoes peites
• 4 eggs
• 2 cans of tuna loins
• Black and green olives
• Goat cheese, cubed
• Olive oil
• vinegar
• Mayonnaise or aioli

DIRECTION

• In a saucepan of cold water, dip the 4 eggs and heat the pan over medium heat for 15 minutes.
• Meanwhile, boil another pot of hot water and cook rice for the time indicated on the box.
• Peel the cucumber and cut into slices 1 cm thick.
• When the eggs and rice are cooked, cool under running cold water.
• Remove the egg shell.
• Add the rice, tomatoes and cucumber slices in a bowl.
• In another small bowl, mix two tablespoons of olive oil and a tablespoon of vinegar. 
• Pour this mixture over the rice. Mix.
• Add to prepare tuna loins, olives, cheese.
• Finally, halve the eggs, put mayonnaise on them and add to dish.