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Italian Tuna-and-Rice Salad
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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.

Instructions

  1. 1Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
  2. 2Place 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. 3Add 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.
  • Italian Tuna-and-Rice Salad
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