Cook the rice, drain it, and let it cool. Then boil the eggs for 9 minutes and peel them.
Mash the eggs with a fork. Cut the tomatoes into thin wedges, cut and wash the romaine leaves, and finely chop the spring onion.
Make a vinaigrette by mixing the olive oil and vinegar.
Assemble the salad in bowls, starting by lining the bottom with the romaine lettuce leaves.
Add the rice, then the tuna (being careful not to break it up too much), the tomatoes, sliced onion, and sprinkle with egg. Season to taste with the vinaigrette.
It’s ready!
A salad's success is largely down to the dressing. Don't hesitate to make a salad dressing with the ingredients you like: old-fashioned mustard, soy sauce, walnut or sesame oil, etc....
4 people
15 mn2 romaine lettuce hearts
1 beefsteak tomato
8 eggs
1 tin of tuna
150 g of rice
1 spring onion
Olive oil
Balsamic vinegar
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