300 g parboiled long-grained rice pour into boiling salted water and boil for for 15 minutes. Pour off the water and cool down.
2-3 carrots peel and dice.
1 yellow bell pepper clean and cut into fine strips.
50 ml water bring to a boil together with 100 ml Riesling Selected Harvest Wine-Vinegar and
1 tsp. sugar.
Add the carrots, boil for 4 minutes, then add 150 g peas and bring to a boil once more.
Stir in the bell pepper strips as well as 2 spring onions and let the vegetables cool down in the vinegar-brew.
50 g green and black olives pit and chop finely.
1 tin of 150 g tuna in water pour off the water and separate the meat with a fork.
Pour off the vegetables, keep the vegetable broth, blend the broth with 1 lemon, squeezed and season with salt.
Stir in 2 tbsp. Fennel Seasoning Oil with a fork.
Mix together parsley, finely chopped, 30 g Capers in Wine-Vinegar chopped as well as rice, vegetables, olives, tuna and lemon-sauce and let rest for 1 hour before serving.
Instead of the tuna you can also try chopped egg, small shrimp, mussles, mortadella or salami sausage.
serves 6
