When summer calls, rice salad responds with freshness and color. The rice salad with tuna and arugula, scented with lemon, is easy and delicious. I used vegan tuna, made with legume proteins.
The arugula, with its lively and slightly spicy taste, adds personality and contrast, making every bite a feast of flavors.
Easy to prepare and perfect to enjoy cold, this rice salad is ideal for a light lunch, a picnic in the park, or a quick dinner. If you like rice salads, try the Mediterranean rice salad, the rice salad with eggs and zucchini, rice salad with melon and the Greek rice salad.
HERE you can find all my main dishes.
Follow me on FACEBOOK for many beautiful recipes every day.
ALTERNATIVES TO RICE SALAD
Barley Salad with Pesto and Feta
Couscous Salad with Tomato Peas and Mozzarella
Farro and Zucchini Salad
Couscous with Peas
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing rice salad with tuna and arugula
- 1 1/2 cups rice
- 4 eggs
- Half lemon
- to taste arugula
- 7 oz vegan tuna
- 5 tbsps extra virgin olive oil
- A few leaves basil
Steps for preparing rice salad with tuna and arugula
Boil the rice in plenty of salted water. Drain it a couple of minutes before the time indicated on the package. Season with extra virgin olive oil and let it cool.
Boil the eggs. Immerse them in cold water, put on the fire. From when the water starts boiling, count 8 minutes. Drain them and immerse in cold water. Break the tuna into pieces. Season it with lemon zest and juice.
Peel the eggs and cut them into chunks. Roughly chop the washed and dried arugula. Mix the rice with the eggs, tuna, and arugula. Flavor with a few basil leaves. Add extra virgin olive oil if needed. Let it rest for 30 minutes and serve.
Storage
You can store the rice salad in the fridge for 2 or three days.
