Rice and tuna salad with French omelette – Easy and very rich

Rice is so widely consumed throughout the world that there are a thousand and one ways to prepare it, both traditionally and using newer techniques, and it is always delicious.


– 300 gr of rice.

– 2 cans of canned tuna. I like that it is in oil.

– 1/2 red pepper or 1 whole if it is not very big.

– 3 eggs.

– 1 pot of sweet corn (they usually weigh about 140 gr.

– 50 gr of olives of the ones you like the most.

– Olive oil, freshly ground black pepper, and salt.


– Start by preparing the rice to cook and allow it to cool before eating.

– Now put plenty of water in a pot, like when you cook pasta and a dessert teaspoon of salt

– Put the heat on high and when it is boiling add the rice. When it boils again, lower the heat so that it is soft (it should continue bubbling but weak) and let the rice cook for the time indicated on the package of rice you are using. For basmati, it is normally around 10 minutes.

– When the time is up, turn the pot onto a drainer and you have the white rice ready.

– While the rice is cooking, we are going to prepare the French omelet. Crack the eggs in a bowl and beat vigorously for 1 minute with a little salt.

– Put a non-stick frying pan over medium-low heat with a little oil and, when hot, add the eggs. The idea is that the fire is low enough so that the tortilla is practically curdled before having to turn it but without burning the bottom part, so let it set little by little.

– When it is practically curdled, turn it over as if it were a crepe and cook it until you like it, a few seconds if you want it simply curdled and a little more if you also want it to brown. This way we get a very thin tortilla although if you prefer it thicker or with another shape, do not hesitate to prepare it to your liking.

– Drain the tuna discarding the oil and crumble it a little.

– Cut the olives into thin slices.

– Wash the red pepper, cut it into strips, and then into small squares.

– When the rice is completely cold, mix it with the French omelet, the red pepper, the olives, the sweet corn, and the tuna. Also add a drizzle of olive oil, a pinch of salt, and freshly ground black pepper to taste.

– Stir everything well and leave it in the fridge for up to half an hour before serving.

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