Italian Tuna-and-Rice Salad Recipe

Italian Tuna-and-Rice Salad
Difficulty: Easy | Total Time: | Makes: 4 to 6 servings

Two simple pantry items—oil-packed tuna and rice—form the backbone of this healthy and versatile salad. Stir in briny chopped olives, sweet sun-dried tomatoes, and tart vinegar and serve this salad over a bed of salad greens, stuffed into a pita, or rolled up in lavash for an easy lunch or picnic dish.

INGREDIENTS
  • 1 cup long-grain white rice
  • 1 1/4 cups water, plus more as needed
  • 14 ounces high-quality oil-packed tuna, drained and flaked
  • 1/3 cup coarsely chopped pitted green olives
  • 1/3 cup coarsely chopped oil-packed sun-dried tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt
  • Freshly ground black pepper
INSTRUCTIONS
  1. Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
  2. Place the rice and measured water in a medium saucepan and bring to a boil over high heat. Cover with a tightfitting lid and reduce the heat to low. Simmer undisturbed until the rice is tender, about 15 minutes. Remove from the heat and let sit covered to steam, about 5 minutes. Fluff with a fork and transfer to a large bowl.
  3. Add the remaining measured ingredients, season with salt and pepper, and stir to combine. Serve warm, at room temperature, or chilled. Refrigerate in a container with a tightfitting lid for up to 3 days.