A light, nutritious, and tasty first course, the rice salad with zucchini and vegan tuna is very simple to prepare and perfect to make in advance or take with you to work or on days we spend outdoors. Along with the Caprese rice salad, it’s one of my favorite summer dishes.
Let’s get to work and prepare the rice salad with zucchini and vegan tuna together.
OTHER GRAIN SALADS
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing rice salad with zucchini and vegan tuna
- 1.5 cups rice
- 2 zucchini
- Half onion
- 6 oz tuna (vegan)
- 3 tablespoons extra virgin olive oil
- Half lemon peel
- to taste chives
Tools
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- Pan
Steps for preparing the rice salad with zucchini and vegan tuna
Boil the rice in plenty of salted water. Drain it well al dente and pour it into a bowl. Season with extra virgin olive oil and let it cool.
Wash and trim the zucchini. Cut them into small pieces. Coarsely chop half or one onion (depending on the size). Sauté it in a pan with a splash of oil. Add the zucchini, a bit of salt, and cook for a few minutes. They should soften but remain a bit crunchy.
Add the zucchini, tuna (I use vegan), grated lemon zest, and chives to the rice. Mix and let it rest for a couple of hours before serving.
Storage
The rice salad can be stored in the fridge for a couple of days
