300g of rice
1 can of tuna
1 can of corn
1 yellow bell pepper
50g of emmental cheese
4 sticks of surimi
20 green olives, pitted
Start by cooking the rice in a pot of boiling water, drain and let it cool before putting it in the refrigerator to chill.
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.
Pour everything into a large salad bowl.
Add the corn, crumbled tuna, chopped surimi sticks, green olives and diced Emmental cheese.
Add the cold rice and then pour lemon juice and olive oil to taste.
Finish by seasoning with salt and pepper and mix thoroughly.