World Food and Wine
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Rice and tuna salad

Add rice to a traditional tuna salad and it becomes a balanced meal on a plate. Simple, nutritious and delicious solution for packed lunches or busy days.

Ingredients

2 cups rice (measured dry, white or brown, cooked)
1 bunch scallion (sliced diagonally)
1 cup tomato (cherry tomatoes, halved)
6 tablespoons olive oil
2 tablespoons vinegar
1 teaspoon sugar
1 teaspoon salt
1 tablespoon parsley (finely chopped)
1 can tuna (tuna in olive oil, 6 oz can)

Instructions

Mix olive oil, vinegar, salt and sugar in a large salad bowl. Whisk until blended then add parsley.

Ad the rice just cooked and still warm. Stir to coat well and leave to stand while the rice cools.

Add the rest of the ingredients and toss lightly. Serve.

Yield
4 servings
Preparation time 15 minutes
Cooking time 20 minutes
Total time
35 minutes

Notes

Halve the cherry tomatoes. They will be easier to pick with a fork.

You can use leftover boiled or steamed rice to make this salad.

Variations

Add cheese, cut into cubes, hard boiled egg, cut into wedges, or shredded lettuce.

Substitute vinaigrette with mayonnaise.

Source

International cuisine

moderate, simmer
vegetables, salads, buffet
International food recipes
Food in the World

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