Cold Rice with Tuna, Zucchini, and Lemon

Cold rice with tuna, zucchini, and lemon is a fresh dish, perfect for summer. Here’s the recipe with an Italian twist.

Ingredients

• 250 g of salad rice (such as parboiled rice)
• 2 medium zucchinis
• 160 g of canned tuna in oil (preferably quality tuna in olive oil)
• 1 lemon (grated zest and juice)
• Extra virgin olive oil
• Salt and pepper to taste
• Aromatic herbs to taste (basil, parsley, or mint)
• Pitted black olives (optional)
• Salted capers (optional)

Preparation

1. Cook the rice in plenty of salted water following the package directions to keep it al dente. Once cooked, drain it and run it under cold water to stop the cooking and cool it down.
2. In the meantime, wash the zucchinis and cut them into cubes or thin slices. You can choose to sauté them in a pan with a drizzle of oil and a clove of garlic for a few minutes or use them raw for a crunchier texture.
3. Drain the tuna and flake it with a fork.
4. In a large bowl, combine the cooled rice with the zucchini, tuna, grated lemon zest, and juice. Add extra virgin olive oil as desired and mix well.
5. Season with salt and pepper to taste and add chopped fresh aromatic herbs.
6. If you like, you can enrich the salad with pitted black olives and rinsed and desalted capers.
7. Let the rice salad rest in the refrigerator for at least an hour before serving, so the flavors can blend together better.

Curiosity

Cold rice is a versatile dish that lends itself to numerous variations. Each ingredient added, like aromatic herbs or capers, contributes to creating a different taste experience. In some areas of Italy, there are those who love to add raw bell peppers cut into strips or corn to enrich the dish.

I suggest pairing this rice salad with a fresh and light white wine, such as a Vermentino or a Sauvignon, or with a summer cocktail like an Aperol Spritz. Enjoy your meal!