Rice and Tuna Salad with Stuffed Cherry Tomatoes

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Rice and Tuna Salad with Stuffed Cherry Tomatoes
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
399
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories399 kcal(19 %)
Protein14.2 g(14 %)
Fat25.4 g(22 %)
Carbohydrates28 g(19 %)

Ingredients

for
4
Ingredients
120 grams
grated chile
1 red and yellow Bell pepper
Lemons (zested and juiced)
1 tablespoon
100 grams
12
1 bunch
200 grams
80 grams
2 tablespoons
2 tablespoons
Chopped leek stalks (for garnish)

Preparation steps

1.

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.

2.

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.

3.

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.