Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, zucchini and tomato salad a macedonian rice, tuna. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look 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 favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Zucchini and tomato salad a macedonian rice, tuna is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook zucchini and tomato salad a macedonian rice, tuna using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Zucchini and tomato salad a macedonian rice, tuna:
- Get 1 zucchini
- Get 1 tomato
- Take 50 g rice
- Get tablespoon mayonnaise-
- Get 1 small can of tuna in oil
- Make ready 1 tablespoon cut green olives-
- Make ready pinch black pepper
- Make ready Salt
- Prepare Mint for decoration
- Take 1 tablespoon chopped Parsley
- Take lemon juice
I started making this zucchini rice gratin a few years ago. 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. Slices of pan-fried zucchini alternate with mozzarella cheese and sliced tomatoes to make a pretty layered dish that's topped with Parmesan cheese and basil.
Instructions 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.
It's baked until browned and bubbling. This pasta salad is loaded with farm-stand squash and zucchini — and two pounds of tomatoes. Just combine the raw veggies with canned tuna and Meanwhile, trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise. Tuna macaroni salad holds a special place in my heart. It reminds me of big summertime cookouts and family reunions in Elberton.
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