Rice and Tuna Salad with Stuffed Cherry Tomatoes
- 120 grams Brown rice
- salt and freshly ground pepper
- grated chile peppers
- 1 red and yellow Bell pepper
- lemons (zested and juiced)
- 1 tablespoon olive oil
- 100 grams peas
- 12 Cherry tomatoes
- 1 bunch Chives
- 200 grams cream cheese
- 80 grams Canned tuna
- 2 tablespoons milk
- 2 tablespoons Mayonnaise
- Leeks (for garnish)
Cook the brown rice according to package instructions in salt with grated chile. Rinse the bell peppers, cut in half, remove seeds and ribs, and dice finely. Drain the rice and let drain completely. Mix the cooked brown rice with bell peppers, lemon zest, lemon juice, olive oil and peas. Season with pepper and a little salt. Cover the rice and let stand for 15 minutes.
Trim the cherry tomatoes, rinse and cut out a lid. Hollow the cherry tomatoes with a melon baller and pat dry with paper towels.
Rinse the chives, shake dry and cut into small rings. Mix the chives into the cream cheese. Stuff the cherry tomatoes with the cream cheese mixture like a mountain.
Mash the tuna coarsely with milk and mayonnaise. Season with 1 pinch of salt and pepper. Mix the tuna mixture loosely into the rice salad.
Serve the rice tuna salad with the stuffed cherry tomatoes and serve garnished with chopped leek.