Bring a pot of salted water to a boil and cook the long-grain rice for approximately 12 minutes until just al dente. Drain and rinse with cold water to stop the cooking process, ensuring the grains remain separate and fluffy.
2
In a separate small pot, boil two eggs for 9–10 minutes until hard-boiled. Immediately transfer to cold running water, then gently peel and set aside.
3
Measure out 200 g of cooked rice and prepare approximately 200 g of garnish components. Measure the canned tuna (about 116 g), cherry tomatoes (about 50 g), and finely chop the mixed fresh herbs.
4
Prepare homemade mayonnaise by whisking together one egg yolk, one teaspoon of mustard, salt, and black pepper. Slowly drizzle in approximately 100–120 ml of oil while whisking constantly to emulsify. Finish with a few drops of vinegar for acidity.
5
Place the cooked rice in a bowl and stir in 1–2 tablespoons of mayonnaise and a splash of white vinegar using a fork until well combined.
6
Add the drained tuna, tomatoes, and mixed herbs to the dressed rice, gently folding everything together. Adjust the consistency as needed with additional mayonnaise or vinegar if the salad seems too dry.
7
Peel and slice or dice the hard-boiled eggs, then gently fold them into the salad. Taste and adjust seasoning with salt and black pepper as needed.
8
Transfer to a serving dish and serve. This creamy, substantial salad works well as a light main course or picnic dish.
PrimedTableBETA
