Cold rice with tuna and mayonnaise

Cold rice with tuna and mayonnaise

Ingredients

• Long grain rice 500 g
• Canned tuna in its own juice 250 g
• Green salad 1/2 bunch
• Tomatoes3 pieces
• Chicken egg 3 pieces
• White wine vinegar 2 tablespoons
• Sunflower oil750 ml
• Salt to taste
• Vegetable oil 1 tablespoon

Directions

1. Make mayonnaise: Place the yolks in a bowl along with vinegar and a pinch of salt. Whisk lightly with a whisk or fork, then, whisking constantly, pour in the butter.
2. Bring a saucepan of unsalted water to a boil. Add rice, stir with a wooden spoon and cook over high heat for 12-15 minutes, until rice is tender. Empty the rice into a large colander and rinse well under cold water. Transfer to a large bowl, add salt and stir.
3. Crumble the tuna with a fork - and set aside a small part. Mix the rest into the rice along with 2/3 of the mayonnaise.
4. Lubricate the insides of the round shape with vegetable oil, put the rice there, seal, cover with foil and refrigerate for at least 1 hour.
5. Before serving, run a knife blade along the inside edge of the pan and flip the rice onto a round serving plate. Place the remaining mayonnaise on top of the rice slide, garnish with lettuce, leftover tuna slices, tomato slices, and a hard-boiled egg. Serve immediately.