Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, zucchini and tomato salad a macedonian rice, tuna. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
This is one of my adopted recipe. It stands as it is written. It is a great recipe for summer months when we have an abundance of zucchini and tomatoes.
Zucchini and tomato salad a macedonian rice, tuna is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Zucchini and tomato salad a macedonian rice, tuna is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have zucchini and tomato salad a macedonian rice, tuna using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini and tomato salad a macedonian rice, tuna:
- Get 1 zucchini
- Take 1 tomato
- Take 50 g rice
- Prepare tablespoon mayonnaise-
- Prepare 1 small can of tuna in oil
- Get 1 tablespoon cut green olives-
- Make ready pinch black pepper
- Get Salt
- Get Mint for decoration
- Get 1 tablespoon chopped Parsley
- Take lemon juice
I'm sure we've all made some version of the old summer staple, cucumber salad. So adding sumac to the tomato and zucchini salad for the health benefits was sort of a no-brainer. The fact that it adds such great flavor to the dressing gives it an. I started making this zucchini rice gratin a few years ago.
Steps to make Zucchini and tomato salad a macedonian rice, tuna:
- Mix the tuna, parsley and cooked rice and chopped olives, mayonnaise, black pepper salt, a teaspoon of lemon juice and let cool
- Put a square cookie cutter in the center of the plate and put the first layer of Macedonian rice and add a second layer of zucchini cut into small cubes marinated in lemon salt and black pepper, the third layer with Macedonian rice and the last layer with the diced tomatoes
- Garnish with mint and serve cold.
At the time, well, rice wasn't my thing. You can reduce your dishload by lining your zucchini baking sheet with aluminum foil (tomatoes are reactive with aluminum so I'd leave their tray bare) and hoping that you'll consider using one skillet for. Halve the tomatoes and scrape out the seeds. Toss the zucchini and tomatoes together in a bowl. This pasta salad is loaded with farm-stand squash and zucchini — and two pounds of tomatoes.
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