Yvonne's Tuna and egg salad Tuna, rice and egg salad

Work in progress

Ingredients

Serves 4-6. With apologies for the units.

quantity	ingredient	step
440 g	(2 cups) cooked rice (long grain, brown or white)	1
2	large stalks celery, thinly sliced	1
1	small green capsicum, cut into small dices	1
4	spring onions, thinly and diagonally sliced	1
370 g (2 cans)	tuna, drained and flaked	1
large handful	chopped dill	1
12	kalamata olives	1
3	hard-boiled eggs, roughly chopped	1
a bit	thinly sliced spring onion and dill sprigs extra, to garnish	1
	lemon wedges, to serve	1

Lemon dressing:
125 ml	extra virgin olive oil	2
1 clove	garlic, finely chopped or crushed	2
60 ml	lemon juice, freshly squeezed	2
1 splash	balsamic vinegar	2
	salt	2
	ground pepper	2

Step numbers not adjusted

Mix all dressing ingredients thoroughly together. Adjust flavour, if necessary. Refrigerate.
In a large bowl, mix together rice, celery, capsicum, spring onion, tuna and dill. Pour in the dressing and stir. Refrigerate for a couple of hours, to allow the flavours to develop.
Just before serving, gently mix in most of the olives and 3/4 of the chopped egg. Serve in a large, shallow dish and top with remaining egg and olives. Garnish with a bit of spring onion and dill, then serve with lemon wedges.
Rocket leaves and avocado can also be added.

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