Tuna and rice salad

4 servings
2 hours

How to make a tuna and rice salad? Prepare the products. Pre-boil the rice in a large amount of salted water until cooked. Tip it into a colander and chill. I used long-grain steamed - it doesn't stick together when cooking. Drain the liquid from the corn, roll the grains on a sieve.

Remove the fish from the jar and mash with a fork. Give preference to tuna in your own juice, without adding oil - it is both tastier and less calorific. In addition to tuna, you can also take canned food from other fish, red or white.

Boil the eggs hard-boiled, chill, peel and cut into small cubes.

Wash the cucumber, dry and also cut into small cubes. Salads, in which products are cut in the same way, look much more aesthetically pleasing.

Dill, dry and chop finely.

Put tuna, rice, corn, eggs, cucumber and dill in a salad bowl. Salt and pepper to taste. Consider only that the salad will be seasoned with mayonnaise, which also contains salt.

Add the mayonnaise and mix the salad well. If you plan to serve the salad in layers, then lay out the products as follows: tuna-rice-corn-egg-cucumber. Brush each layer with mayonnaise. Top the salad with dill.

Put the salad in the fridge for an hour. And then serve it to the table in any form. Enjoy your meal!