Preparation time: 10 minutes
Total cooking time: 25 minutes
Serves 2
Ingredients for 2 people:
200 g potatoes
200 g carrots
40 g Boby green beans (thin)
40 g peas
90 g tinned tuna
Optional:
Bicarbonate
80 g cooked beetroot
1 hard-boiled egg
For the mayonnaise:
4 egg yolks
1 whole egg
125 ml olive oil
Lemon juice
Preparation of the mayonnaise:
Place all the ingredients except the oil in a blender, blend and gradually add the oil until it emulsifies. Set aside.
Preparation:
Peel and wash the potato. Cut it into half-centimetre cubes.
Do the same with the carrot. Set both vegetables aside.
Cut the beans into half-centimetre pieces.
Combine the three vegetables with the peas in the rice cooker with 2 measures of water (blue cup). Place the lid and press cook.
After 20-25 minutes, drain carefully and cool.
Cut the cooked beetroot into cubes the same size as the other vegetables and mix with the cooked vegetables and peas.
Add the drained tuna and mayonnaise.
Serve with the crumbled hard-boiled egg on top.
