Cold Rice with Tuna and Mayonnaise

Main Dishes | French cuisine

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

Cold Rice with Tuna and Mayonnaise

Ingredients

Long-Grain Rice - 17.6 oz
Canned tuna in its own juice - 8.8 oz
Green Butter - ½ bunch
Tomatoes - 3 pieces
Chocolate eggs - 3 pieces
Champagne Vinegar - 2 tablespoons
Safflower Oil - 25 fl oz
Salt - to taste
Vegetable Oil - 1 tablespoon

Step by Step guide

Step 1

Make the mayonnaise: place the yolks in a bowl with the vinegar and a pinch of salt. Whisk lightly with a whisk or fork, then, while continuously whisking, slowly pour in the oil.

Step 2

Bring a pot of unsalted water to a boil. Add the rice, stir with a wooden spoon, and cook over high heat for 12-15 minutes until the rice is soft. Drain the rice in a large colander and rinse well under cold water. Transfer to a large bowl, add salt, and mix.

Step 3

Flake the tuna with a fork and set aside a small portion. Mix the rest into the rice along with 2/3 of the mayonnaise.

Step 4

Grease the inside of a round mold with vegetable oil, transfer the rice into it, pack it down, cover with plastic wrap, and refrigerate for at least 1 hour.

Step 5

Before serving, run a knife blade along the inner edge of the mold and invert the rice onto a round serving plate. Top the rice mound with the remaining mayonnaise, garnish the dish with lettuce leaves, the reserved pieces of tuna, slices of tomato, and boiled eggs. Serve immediately.