Individual servings of brown rice with tuna and lime. Small, light and tasty rice salad portions with brown rice, seared fresh tuna and olives, all flavored with lime and enriched with a delicious yogurt sauce. Summer has finally arrived and we’re starting to prepare the many and wonderful rice salads, perhaps using a nice brown rice! I love rice, as you already know, but when it gets warm the desire to stay light and not feel heavy during meals wins over everything. So thinking of a nice day at the beach, a day trip or a simple packed lunch for the office, rice salads are a perfect and convenient one-dish meal and I prepared these individual servings with brown rice, tuna and lime that are delicious, also because they’re made with Flora Integrale, a special rice that combines the extraordinary cooking stability of a parboiled rice with the valuable properties of brown rice. Flora Integrale, with its innovative processing method, significantly reduces cooking time compared to classic brown rice and while still keeping a low glycemic index, allows vitamins to remain bound to the grain.
Now let’s go to the kitchen to discover how to prepare our recipe, I’m sure you’ll love it as much as I do, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the individual servings of brown rice with tuna and lime
- 1 1/3 cups brown rice (Flora)
- as needed water
- to taste salt
- 3.5 oz green olives in brine (pitted)
- 2 limes (or two lemons)
- as needed extra virgin olive oil
- 1/2 cup Greek yogurt
- 1 teaspoon mayonnaise
- 10.6 oz tuna (fresh)
Tools
- Pot
- Pan
- Bowls
- 5 Glasses
Steps
Cook the Flora brown rice by plunging it into lightly salted boiling water; after the cooking time indicated on the package or according to your preference, drain it and place it in a bowl. Drizzle with a little oil and let it cool, stirring often.
Place the yogurt in a bowl, add the mayonnaise, one tablespoon of lime juice, a pinch of salt, one tablespoon of extra virgin olive oil and lime zest, mix and set aside.
Quickly sear the tuna in a very hot pan without overcooking it, transfer it to a plate, drizzle with lime juice and a little oil, add a light sprinkling of salt and a grating of lime zest, cover with another plate and set aside.
Once the rice has cooled, season it with lime juice and zest and mix, add the flaked tuna, the pitted olives and combine.
Spread the yogurt sauce on the bottom of your individual serving cups and then divide the rice among them. Garnish with fresh mint, olives and lime slices.
Your rice is ready: you can eat it immediately or after a few hours of resting in the refrigerator, covered with plastic wrap, but consume within 24 hours.
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