For the rice and tuna salad, cook the rice in boiling salted water for about 20 minutes. In the meantime, dice the peppers and fry them in a pan.
Shortly before the end, add the peas and fry briefly. Hard boil the eggs, rinse them in cold water and peel them. Drain the mushrooms and tuna. Drain the rice in a sieve.
Mix rice, peas, peppers, mushrooms and tuna with the marinade. Let everything marinate for 30 minutes. Cut the eggs in half and place on top.
Preparation Tip:
You can vary the rice-tuna salad with any ingredients. It is also very suitable for leftovers.
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