The rice salad with tuna and zucchini is a fresh first course, ideal to prepare on days of unbearable heat. Rice salads are perfect to prepare in advance, perhaps in large quantities, and to store in the fridge until lunch or to take directly to the beach.
This rice salad with tuna and zucchini is quick to prepare because the rice cooks together with the zucchini and then once cold, it just needs to be seasoned with lemon juice, extra virgin olive oil, and plenty of good tuna.
Join me in the kitchen and prepare the rice salad with tuna and zucchini with me!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1.2 cups Arborio rice
- 14 oz zucchini
- 11 oz tuna in oil
- 1 lemon (juice and zest)
- to taste extra virgin olive oil
- 1 sprig parsley
- salt
Steps
Wash the zucchini, remove the ends, and dice them.
Rinse the rice under running water; this step helps to ensure the grains remain separate during cooking.
Place a pot of water on the stove, and when it boils, add the rice and zucchini together, salt it, and let it cook for a few minutes less than the time indicated on the package.
Drain the rice while still al dente and cool it with cold water to stop the cooking.
Put the rice and zucchini in a bowl and dress it with a drizzle of oil to prevent sticking.
Now add the drained tuna, the lemon juice, its grated zest, and the chopped parsley.
Mix well, add another drizzle of oil if necessary, and place the bowl in the fridge for an hour so that the rice salad with tuna and zucchini becomes well-flavored and nice and cool.
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Notes
You can store the rice salad with tuna and zucchini in the refrigerator for a couple of days in an airtight bowl. Also read the recipe for RICE SALAD WITH SAUSAGES or return to the HOME to read more recipes.
