Rice and white tuna salad

This week the idea is to make refreshing recipes to eat ingredients that are “traditionally” eaten hot: on Tuesday, lentils; and today, rice.  It’s May and salads are starting to be increasingly attractive. Jon knows this well and that’s why he has sent in a rice salad with assorted vegetables, and of course, the essential seafood touch with oily fish!



  1. Cook the rice following the instructions on the package.
  2. If the Russian salad is frozen, cook it in boiling water for the time indicated on the package. If it is in a jar, rinse it.
  3. Chop the York ham in small pieces.
  4. Mix it all in a salad bowl, add the white tuna, and add dressing.
  5. When serving it, Jon suggests that you fill a breakfast bowl (packing it slightly), and turn it over on a plate, keeping the shape.

 Complete and refreshing, thanks Jon!

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