Simple Rice Salad with Tuna, enriched with olives and sun-dried tomatoes, a fresh and versatile salad that you can enhance by adding raw or cooked vegetables as you wish.
Perfect for the Easter Monday picnic, a day trip, or an office lunch, it is ideal for preparing in advance as long as you use rice for salads that doesn’t overcook.
I prefer cold rice salad over cold pasta salads, and very often, instead of rice, I make it with barley or spelt, but also with brown rice, especially black rice.
Below, I leave you some delicious ideas to dress the simple rice salad, and then as always, right under the photo, we discover how to make it and the possible variations!!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Simple Rice Salad with Tuna
- 1 1/2 cups rice for salads
- 6 oz tuna in oil (or in water)
- 1/4 cup black olives
- 1/4 cup green olives
- 1/4 cup sweet corn
- 1 oz sun-dried tomatoes in oil
- 2 pinches salt
- 3 tbsps extra virgin olive oil
- as needed basil (fresh)
Steps for Simple Rice Salad with Tuna
Cook the rice in plenty of slightly salted water for the time indicated on the package.
You can use rice for salads, Ribe, or parboiled rice that holds its shape without becoming mushy.
Drain the rice and let it cool in a baking dish drizzled with extra virgin olive oil.
Meanwhile, drain the tuna from its preserving liquid; I recommend using the one in glass jars in fillets.
If you’re on a diet, use the one in water; if you prefer the one in oil, you can use its oil to dress the salad.
Cut the olives in half or into rings, add them to the salad.
Coarsely chop the sun-dried tomatoes in oil and add them to the bowl along with the drained sweet corn.
Season with salt; if desired, add some freshly ground black pepper, a few basil leaves, mix and let rest in the refrigerator covered for at least 1 hour.
Tips and Variations
You can use the variety of rice you prefer, even brown rice, but watch the cooking time.
If you don’t like sun-dried tomatoes or don’t have them at home, you can use cherry tomatoes instead.
Dress the rice salad with a mix of aromatic herbs such as thyme, oregano, sage, and mint for a Mediterranean flavor.
Add some grated lemon zest for a touch of freshness.
Want a complete dish? Add some grilled vegetables cut into strips.
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