Rice and white tuna belly salad

For many, September is the end of the continuous morning shift and a return to the tupperware. We dedicate today’s recipe to them, a salad that’s ideal for taking with you, wholesome and delicious. But don’t thank us, thank Eva, who sent it in for the recipe competition.



  1. Boil the rice and leave to cool.
  2. Separate the white tuna belly fillets into flakes.
  3. Chop the peeled carrots.
  4. Wash and dry the lettuce hearts and separate the leaves.
  5. Chop the previously washed cherry tomatoes in half.
  6. With all the ingredients ready, prepare the salad on a large platter or in individual bowls.
  7. Add salt and pepper to taste and some light mustard sauce.

Great for a packed lunch, thanks Eva!

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