Leftover rice transformed: The ultimate tuna salad recipe

Rice is one of the most commonly consumed grains in the world and has a long and rich history. It is immediately associated with Asian cuisine, where it is a staple, but it has also gained a strong foothold in Polish cuisine. We add it to stuffing for cabbage rolls, it suits many soups, and it's a side dish for the main course. A separate category is salads based on rice.

White rice is still the most popular type of rice. Its taste is very mild, and in terms of nutritional value, its main advantage is protein. It contains all the essential amino acids and is well-balanced. Moreover, rice is low in calories, making it an ideal component of a weight-reducing diet. The complex carbohydrates it contains provide energy gradually, ensuring a long-lasting feeling of fullness.

For a salad, fluffy rice is best. Therefore, it's better not to throw the grains directly into the water but to rinse them thoroughly under cold water beforehand. This way, the rice won't be sticky. It's also worth choosing basmati rice, which, thanks to its lower starch content, is easier to maintain at the right consistency. It's important not to overcook the rice. Each package contains instructions on cooking time, which should be followed to achieve the best result. Then even leftovers will be tasty and perfect for the salad. You only need a few more ingredients.

Ingredients:

• About 3.5 oz of cooked rice
• 1 package of tuna in brine or oil
• A few tablespoons of canned corn
• 2 hard-boiled eggs
• A few sprigs of chives
• 4 tablespoons of mayonnaise or 2 tablespoons of mayonnaise and 2 tablespoons of yogurt
• Salt and pepper to taste

Preparation:

1. Transfer the rice to a larger bowl.
2. Peel the eggs, cut them into small cubes, and add them to the rice.
3. Drain the tuna thoroughly, shred it, and add it to the bowl.
4. Add the corn and finely chopped chives.
5. Mix all the ingredients with mayonnaise and season to taste.