Basmati rice salad with tuna and avocado

By Administrador 2022/09/05

September is here! For many people it means “back to school” and routines... Surely, this Basmati rice salad with tuna and avocado helps to get off to a good start. A very fresh recipe, in which Margarita (from the Entre amigos blog) uses both the loins and the belly of the tuna combined with avocado and other ingredients, which form a complete and delicious recipe
Even though it’s September, this salad is part of the salad contest. We have received many recipes within the deadline that we set and we have not been able to publish them all between July and August, so we have extended it and this week we continue with this summer contest.

Ingredients

Instructions

Heat water and salt; when it starts to boil, add the small cut carrot, leave for 5 minutes, and add the basmati rice. When cooked, drain and let cool.
Meanwhile, cook the quail eggs.
Open the avocado or cut it into small pieces, and put salt and a few drops of lemon.
In a salad bowl, add the onion, the pepper, a couple of quail eggs cut into small pieces, the peas, the tomato, the avocado (reserving a small part) and a little shredded tuna.
Mix and dress with olive oil, salt and vinegar.

Assembly:

Assemble the rice salad plate in a square ring.
Add on top the tuna belly, a quail egg, a small part of the mashed avocado with a fork with the belly oil and some black olives.

Basmati rice salad with tuna and avocado

A fresh and very complete salad. Thanks, Margarita!