Preparation

mix the rice with the drained tuna and some coarsely chopped cucumbers.
add the mayonnaise seasoned with the mustard and then diluted with the cooking cream.
form into a dish bowl and take to the refrigerator.
serve the unmolded rice on lettuce leaves, surrounded with the boiled eggs cut into slices and garnished with more pickles.
serve as an accompaniment to fillets, fried fish etc ...

Ingredients

  • 200 ml of cream for cooking
  • 6 cups of cooked rice tea
  • 1 cup of mayonnaise tea
  • 3 boiled eggs
  • 1 dessert spoon of mustard
  • 1 can of tuna
  • 1 small jar of dwarf cucumbers preserved in vinegar
  • lettuce leaves