Rice Salad with Tuna and Vegetables
Ingredients
Ofood gochujang spicy miso sauce 5 Gr
Red wine vinegar 15 Ml
Extra virgin olive oil 15 Ml
Boiled arborio rice 150 Gr
Baby spinach 15 Gr
Canned tuna, drained 80 Gr
Tomatoes, diced 60 Gr
Red onion, chopped 20 Gr
Green olives, sliced to garnish
Black olives, sliced to garnish
Directions
- Whisk gochujang, vinegar and olive oil in a small bowl.
- Combine remaining ingredients together in a large bowl.
- Drizzle the gochujang miso dressing over rice mixture and mix well with spoon.
- Transfer to a serving plate.
