Today’s recipe is for a summer first course: rice salad with zucchini and tuna scented with lemon.
An easy and quick idea to prepare a different kind of rice salad and avoid using those ready-made jars that might be convenient but are also a bit dull.
Today’s rice salad is dressed with tuna, zucchini, and tomatoes and scented with lemon zest and fresh basil leaves. It can be prepared in no time, just the cooking time of the rice during which we’ll quickly sauté a dice of zucchini in a pan. I used basmati rice, which takes 10 minutes to cook, so in at most fifteen minutes, our rice salad is ready. We can prepare it in the evening when it’s cooler or early in the morning and enjoy it for lunch, take it with us to the beach or the office.
Let’s now see together step by step how to make this recipe.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for the Rice Salad
- 1 1/2 cups Basmati rice
- 5.6 oz tuna in oil
- 2 zucchini (medium)
- 2 tomatoes
- 1/2 lemon (zest)
- to taste olive oil
- to taste salt
- to taste pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Pan
- 1 Pot
- 1 Colander
Let’s Prepare the Rice Salad Together
Bring the water to a boil to cook the rice, meanwhile wash the zucchini and cut off the ends, then dice them into small cubes. First, make slices about 1/8 inch thick, then strips, and from there, cubes. Salt the water and cook the rice.
In a non-stick pan, pour a drizzle of olive oil and let it heat slightly, then add the diced zucchini, salt, and a pinch of pepper. Let it cook for three or four minutes. Since the zucchini pieces are small, they will cook quickly. Turn off the heat and let them cool slightly.
Meanwhile, dice the tomatoes and put them in a bowl along with the tuna (if you use quality tuna preserved in extra virgin olive oil, you can use its oil and won’t need to drain it) and the previously cooked zucchini. Add a grated zest of lemon and mix.
Drain the rice and cool it under running water, then add it to the zucchini and tuna and mix. Adjust the salt, and if necessary, add olive oil. Place it in the fridge to chill before consuming.
A Curly Chef Suggests
The rice salad with zucchini and tuna scented with lemon keeps well in the fridge for two to three days in an airtight container.
