Quick and Easy Tuna Rice Salad
When it comes to whipping up a healthy and delicious meal, simplicity is key. This tuna rice salad recipe is a perfect example of how just a few pantry staples can come together to create a flavorful and nutritious dish.
The Perfect Pairing: Rice and Tuna
At the heart of this recipe are two humble ingredients: long-grain white rice and oil-packed tuna. These two may seem like an unlikely duo, but trust us, they’re a match made in heaven.
Adding Some Zing
To take this dish to the next level, we’re adding some exciting flavors to the mix. Coarsely chopped green olives bring a salty, briny taste, while sun-dried tomatoes add a sweet and tangy element. A drizzle of extra-virgin olive oil and a splash of red wine vinegar round out the flavors.
Let’s Get Cooking!
Step 1: Prep the Rice
Rinse 1 cup of long-grain white rice under cold water until the water runs clear. Then, combine the rice with 1 1/4 cups of water in a medium saucepan. Bring to a boil over high heat, cover with a tightfitting lid, and reduce the heat to low. Simmer undisturbed for 15 minutes, then let it sit covered for 5 minutes to steam.
Step 2: Combine and Serve
Fluff the cooked rice with a fork and transfer it to a large bowl. Add the remaining ingredients, including the tuna, olives, sun-dried tomatoes, olive oil, and red wine vinegar. Season with salt and pepper to taste. Serve warm, at room temperature, or chilled.
Tips and Variations
This salad is incredibly versatile. Serve it over a bed of salad greens, stuffed into a pita, or rolled up in lavash for an easy lunch or picnic dish. You can also refrigerate it in a container with a tightfitting lid for up to 3 days.
Yield and Difficulty
Yield: 4-6 servings
Difficulty: Easy
Total Time: 45 minutes
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