Fish salad with tuna

European cuisine

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Description Products Steps

Fish salad with tuna, artichokes and Philadelphia cheese is an unusual appetizer for the table. Rice, tuna and cheese fill the salad for a long time, and tomatoes and artichokes make the salad more juicy and aromatic. An artichoke is the unopened fruit of a thistle-like plant. Its taste is vaguely compared to the taste of a walnut. Artichokes can not only be put in salads, but also added to main courses and even brewed tea from fresh fruits.

1. Calories
   201,71 kcal
2. Protein
   6,77 gram
3. Fat
   6,94 gram
4. Carbohydrates
   27,82 gram
5. ~ Time
   30 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Rice

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   2 cup = 360 g
2. Cheese Philadelphia

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   250 g
3. Tomato

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   1 piece = 90 g
4. Tuna pieces in its own juice

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   1 can / 180 g = 180 g
5. Artichokes in oil
   1 can / 100 g = 100 g
6. Milk 2.5% fat

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   4 tbsp. l. = 72 g
7. Salt

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   to taste
8. Cherry tomatoes

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   2 pcs. = 40 g

Steps:

1. 
   Boil the rice for 10-15 minutes, then cover it with cold water. Wash the tomato and remove the tail. Open the can of tuna and drain the liquid. Open the jar of artichokes and drain the oil. Mix Philadelphia cheese with milk. Wash the cherry tomatoes and cut into quarters.
2. 
   Cut the food. Cut the tomatoes and artichokes into small pieces. Remove the tuna from the can and mash with a fork. Drain the rice.
3. 
   Prepare the salad. Place rice in a salad bowl, then cheese and milk sauce, tuna, tomatoes, artichokes, and salt. Mix thoroughly.
4. 
   Serve the salad chilled, garnished with cherry tomato quarters.

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