Salad with rice and tuna

Salads are a must on the holiday table. Try pairing tuna chunks, fluffy rice, peppers and olives for a delicious tuna rice salad. Cooking a salad with rice and tuna is very quick and easy, all the ingredients are available. Leftover rice or pasta from dinner is great for this dish. Try adding wild rice to make the salad crunchier.
Experiment with the ingredients, look for your taste and you will often have your favorite salad on the menu.

Ingredients

• 200 g rice
• 1 red bell pepper
• 1 green bell pepper
• 80 g pitted green olives
• 1 can of tuna in oil, chunks
• 1 red onion
• 1 garlic clove
• 3 tbsp olive oil
• salt pepper
• chili pepper to taste
• 100 ml. natural yogurt
• dill
• fresh dill for garnish

Directions

1. Boil the rice until tender, but be careful not to overcook. Drain water and cool.
2. Meanwhile, mince the garlic and sauté in a skillet for 5 minutes, until soft and fragrant. Set aside. Cut pepper and onion into cubes.
3. Carefully drain the liquid from the tuna.
4. For the sauce, combine yogurt with fried garlic, chopped dill, salt, pepper and finely chopped chili.
5. Mix all salad ingredients with dressing.
6. Garnish the salad with fresh dill sprigs.
7. Salad ready. Bon appetit!