Tuna Rice Salad

Tuna Rice Salad is a fresh and versatile dish, very popular during the summer months. Here is how to prepare a delicious version of this dish.

Ingredients

• 320 g of salad rice (such as parboiled rice)
• 150 g of canned tuna in oil, drained
• 150 g of cherry tomatoes
• 100 g of canned sweet corn, drained
• 80 g of pitted black olives
• 1 red bell pepper
• 1 yellow bell pepper
• Some salted capers (to be desalted)
• Fresh basil
• Extra virgin olive oil
• Lemon juice
• Salt
• Pepper

Preparation

1. Start by cooking the rice in plenty of salted water following the timings on the package. The rice should be al dente. Once cooked, drain it and rinse under cold water to stop the cooking process. Then let it cool down completely.

2. In the meantime, wash and cut the cherry tomatoes in half or in quarters depending on the size. Dice the bell peppers after removing the seeds and internal filaments.

3. In a large bowl, combine the rice with the drained and flaked tuna, cherry tomatoes, bell peppers, sweet corn, black olives, and capers (pre-desalted under running water and dried).

4. Season the rice salad with extra virgin olive oil, a bit of lemon juice, salt, and pepper to taste. Mix gently but thoroughly to evenly distribute the dressing.

5. Finally, add the fresh basil leaves whole or torn by hand. Stir one last time and let it rest in the refrigerator for at least an hour before serving, to allow the flavors to blend well together.

Curiosity

Rice salad is a dish that originated in the post-war period, born from the need to use leftover food creatively. Over time, it has become a classic on Italian summer tables, customizable according to tastes and available ingredients.