Cold Rice with Zucchini and Tuna

Cold rice with zucchini and tuna is a summer dish, fresh and tasty, ideal to serve as a light meal or as a main dish. Here’s how to prepare it.

Ingredients

• 200 g of rice (preferably parboiled or a type that holds its shape well)
• 2 medium zucchinis
• 160 g of canned tuna in oil, drained
• Extra virgin olive oil (to taste)
• Salt (to taste)
• Black pepper (to taste)
• Lemon juice (optional, for dressing)
• Aromatic herbs such as basil or mint (optional, for garnishing)

Preparation

1. Place a pot with plenty of salted water on the stove and bring to a boil. Cook the rice according to the package instructions to achieve al dente texture.
2. Meanwhile, wash the zucchinis and cut them into not too large cubes or thin slices, according to your preferences.
3. Heat a drizzle of oil in a pan and add the cut zucchinis. Sauté for a few minutes until they are slightly golden and cooked, yet still crunchy. Season with a little salt.
4. Once the rice is ready, drain it and quickly cool it under cold running water to stop the cooking process.
5. In a large bowl, combine the cold rice, sautéed zucchini, and the drained and flaked tuna. Mix gently to combine the ingredients.
6. Dress with extra virgin olive oil, adjust the salt and pepper, and if you like, add a bit of lemon juice for a tangy note.
7. Let it rest in the refrigerator for at least an hour before serving, so that the flavors can meld together.
8. Before serving, you can add fresh basil leaves or mint to further flavor the dish.

You can personalize this dish as you like. For instance, by adding halved cherry tomatoes, olives or capers for an extra touch of flavor, or by replacing the tuna with cooked shrimp for another seafood variant.

Curiosity

This rice salad lends itself to many variations and interpretations, as it can incorporate a wide range of ingredients depending on taste and the seasonality of the products.