Rice salad with tuna and pesto sauce

Description

This dish, which combines rice, tuna, crispy bacon and soft spinach leaves, dressed with a delicate pesto sauce, perfect for lunch in the summer.

Ingredients

Figure

200 g
Tuna

1 can
Spinach

75 g
Pepper

1 piece
Bacon

150 g
Pesto

4 Tbsp
Lemon juice

1 Tbsp

Cooking

Measure out the rice. For this recipe required long grain rice. I took parboiled long grain rice INDICA COLD TM Mistral. This figure is the result of steaming becomes part of the vitamins and minerals contained in trubunal shell and never sticks together.

Rinse the rice until translucent and pour cold water in the ratio 1:2, bring to a boil, reduce heat and close the lid. Simmer over low heat (I cooked 2 of 9) 30 minutes, during this time, the rice has time to absorb all the water.

Here is the already cooked rice. He is white and crumbly. Minimum effort - an excellent result!

Mix the pesto with the lemon juice, pour the warm rice and stir.

Meanwhile fry the bacon in a non-stick pan without oil for a few minutes until brownish and crisp. Wash and dry the spinach leaves. Wash, peel and chop the pepper.

Drain from a can of tuna liquid. Divide the fish into large pieces. Put in a bowl of rice.

Add the spinach leaves. It is the spinach in this salad is unimportant. You can use any soft lettuce leaves with a neutral taste.

Yellow pepper. The color of the pepper is not important, but with the yellow appearance nicer.

And half the crispy bacon. Bacon is better to take smoked. Mix gently, taking care not to crumble the slices of tuna.

Put in a bowl for serving, top with remaining bacon and serve no later than one hour after cooking. This salad can be made in advance - it stored in the refrigerator for a day, just spinach and bacon put directly before filing on the table.

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