The rice salad can be done in many ways, my favorite is the one with tuna and boiled eggs, no other prepared or ready condiriso which bumps up the calories and do not have much taste, so much so that it is all in oil loses a little 'taste of the individual ingredients. I do the rice salad at home and sharing based on what I have in the fridge is a great way to get rid of leftovers and cheeses of which there is only one piece.
Try it you too, it's delicious. Ingredients for the rice salad with egg and tuna (serves 4). Preparation. Boil the rice in plenty of boiling water, then drain, rinse under cold water and place in a bowl. In the meantime prepare hard-boiled eggs, you have to cook for 7 minutes reached the boiling point.
Peel the tomatoes, cut into small pieces and place in a bowl with a little 'salt and oil. Drain the tuna and then cut into cubes provola. In the bowl with rice (must be a little 'cold) place the tuna, chopped eggs, tomatoes, drained and diced provola, stir and then put the mayonnaise. Place the bowl with the rice salad in the refrigerator for 2 hours.
Try it you too, it's delicious. Ingredients for the rice salad with egg and tuna (serves 4). Preparation. Boil the rice in plenty of boiling water, then drain, rinse under cold water and place in a bowl. In the meantime prepare hard-boiled eggs, you have to cook for 7 minutes reached the boiling point.
Peel the tomatoes, cut into small pieces and place in a bowl with a little 'salt and oil. Drain the tuna and then cut into cubes provola. In the bowl with rice (must be a little 'cold) place the tuna, chopped eggs, tomatoes, drained and diced provola, stir and then put the mayonnaise. Place the bowl with the rice salad in the refrigerator for 2 hours.
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