ingredients
300g of rice
1 can of tuna
1 can of corn
3 tomatoes
1 yellow bell pepper
1 shallot
0.5 cucumber
50g of emmental cheese
4 sticks of surimi
20 green olives, pitted
Salt
Pepper
olive oil
Lemon juice
steps
Start by cooking the rice in a pot of boiling water, drain and let it cool before putting it in the refrigerator to chill.
2
Prepare the vegetables: cut the tomatoes into small quarters, seed and dice the bell pepper, peel and finely chop the shallot, and peel and dice the cucumber.
3
Pour everything into a large salad bowl.
4
Add the corn, crumbled tuna, chopped surimi sticks, green olives and diced Emmental cheese.
5
Add the cold rice and then pour lemon juice and olive oil to taste.
6
Finish by seasoning with salt and pepper and mix thoroughly.