- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 474.68 (Kcal)
- Carbohydrates 62.73 (g) of which sugars 0.83 (g)
- Proteins 20.70 (g)
- Fat 15.34 (g) of which saturated 2.34 (g)of which unsaturated 2.48 (g)
- Fibers 1.75 (g)
- Sodium 654.25 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci recommend
You can store the rice salad with tuna and zucchini in the fridge for up to 2-3 days.
You can also use basmati rice instead of parboiled rice or alternatively Venus or whole grain rice. Moreover, with the same recipe, you can use other grains such as barley, spelt, millet, couscous, quinoa, bulgur, etc.
You can substitute tuna in oil with natural tuna or with either smoked or canned salmon. Alternatively, for a completely vegetarian version, you can also omit it.
For dressing the rice salad, you can also add a few tablespoons of mayonnaise or Greek yogurt.
Additionally, you can further enrich this rice salad by adding other ingredients such as black olives, green olives, corn, mozzarella or feta, cherry tomatoes, or other grilled or preserved vegetables.
