How I love summer dishes! From appetizers to main courses, we can unleash our creativity and prepare really tasty recipes!
Like this rice salad with tuna, zucchini, and peppers, fresh, flavorful, and delicious! The cold rice is a summer dish truly tasty, perfect for any occasion!!
Indeed, it’s also great for those who eat outside or for those enjoying a relaxing day with friends (whether at sea or in the mountains)!
Rice salad is also an excellent choice for cocktail parties, buffets, birthdays, etc.!
The cold rice with tuna is perfect for these hot days and can be stored in the fridge for a couple of days.
I used zucchini and peppers to enrich it! You can of course personalize this dish by choosing the vegetables or ingredients you like best.
Don’t miss the complete collection of rice and pasta salads.
If you love quick dishes, also check out my recipes ready in 5 minutes!
Never forget, in the kitchen, passion and creativity always win!
If you like summer recipes, I also leave you these easy and very tasty collections!
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4-6 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Spring, Summer
Ingredients
- 13 oz rice (for salads)
- 1.5 cups zucchini
- 1.5 cups yellow bell pepper
- 5.5 oz tuna in oil (drained weight from a 160 g can + 1 can of 80 g)
- 1 cup black olives
- 2.1 oz pickled onions
- 5.3 oz cheese (such as Emmental, Galbanino, Provola, Fontina, mozzarella, etc.)
- 1 oz onion
- 0.35 oz capers
- A few tablespoons olive oil
- salt
- lemon juice
- to taste basil
Tools
- 1 Bowl
- 1 Spatula (silicone)
- 1 Saucepan
- 1 Frying pan
Preparation
To prepare the rice salad with tuna, zucchini, and peppers, we must first cook the rice!
Take a saucepan, put the water inside, bring to a boil, throw in the rice, add salt, and let it cook.
Please, check the cooking times on the package to ensure it’s perfect.
Once the rice is cooked (better if al dente), drain it into a bowl, preferably not plastic, and let it cool.
To prevent the grains from sticking together, season the rice with a couple of tablespoons of olive oil and mix.
While the rice is cooling, let’s prepare the vegetables and seasoning.
Wash the zucchini well and cut them into small cubes. Do the same with the pepper, removing the internal seeds.
Take a non-stick frying pan, lightly brown some onion with two or three tablespoons of olive oil.
Then, throw in the vegetables (zucchini and peppers), add salt, and cook over low heat.
Once the vegetables are cooked, let them cool completely.
In the meantime, cut the cheese into cubes. You can choose whichever you prefer, even mozzarella if you like.
Slice the black olives (or green if you prefer). Drain the tuna from the preserving oil.
When the rice and vegetables are cold, take a nice serving bowl.
Put inside all the ingredients described so far: rice, vegetables, olives, and diced cheese.
Add the pickled onions, tuna (natural or in oil), and capers.
Season everything with olive oil and a few drops of lemon juice.
Taste and adjust salt if necessary.
Tear a few fresh basil leaves and mix everything well.
Et voilà, the rice salad with tuna, zucchini, and peppers is ready to be enjoyed!
Fresh, delicious, and perfect for these hot days!
I hope you liked this recipe, come back soon!
Recipe and Photos by Gabry – all rights reserved
