Rice with Avocado and Tuna

Here’s a simple and tasty recipe for making rice with avocado and tuna. I will present you with an Italian twist, perhaps adding a bit of lemon and parsley to enhance the flavors.

Ingredients

• 200 g of rice (Basmati or Carnaroli are good choices)
• 1 ripe avocado
• 160 g of canned tuna, drained
• Juice of 1 lemon
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Chopped fresh parsley (optional)
• Some salted capers (optional)

Preparation

1. Cook the rice in plenty of salted water following the instructions on the package to get al dente rice. Once cooked, drain and cool it under running water to stop the cooking process.
2. In the meantime, cut the avocado in half, remove the pit and scoop out the flesh with a spoon. Cut the avocado into cubes and put it in a bowl.
3. Season the avocado with half of the lemon juice and a drizzle of extra virgin olive oil to prevent oxidation and to add flavor. Add a pinch of salt and pepper.
4. Add the drained and crumbled tuna to the cooled rice, mixing gently to avoid breaking it up too much.
5. Add the seasoned avocado to the rice and tuna, then adjust for salt and pepper if necessary.
6. If you wish, also add fresh chopped parsley and well-desalted and rinsed capers to give a more aromatic touch and a hint of savoriness.
7. Before serving, dress everything with the remaining lemon juice and another drizzle of extra virgin olive oil. Mix well and serve cold or at room temperature.

Curiosity

This is a very versatile recipe that lends itself to multiple variations. Avocado, for example, is not traditionally an ingredient in Italian cuisine but is making its way due to its nutritional qualities and its creamy texture, which makes it ideal for fresh and summer dishes. In Italy, you might find this dish seasoned with aromatic herbs such as basil instead of parsley, to give it a Mediterranean touch.