If you’re looking for a fresh, colorful and above all super quick idea for your summer lunches (or for a bright lunchbox at the office), this recipe is the one for you! Cold Rice with Eggplant and Tuna and cherry tomatoes is a clever first course: its strength lies in its simplicity. Think that in the time the rice cooks on the stove, you’ll already have prepared the dressing by sautéing the eggplant cubes in a pan.
It’s a “worry-free” recipe, ideal also for those who are new to cooking but don’t want to give up a healthy and flavorful dish. Fresh cherry tomatoes add that note of acidity that pairs perfectly with the savoriness of the tuna and the softness of the eggplants.
Below, as always, I leave you other rice salad recipes, then we’ll go right under the photo to discover how to prepare Cold Rice with Eggplant 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to make Cold Rice with Eggplant, Tuna and Cherry Tomatoes
- 1 3/4 cups Basmati rice (or rice for salads)
- 2 eggplants (medium-sized)
- 7 oz tuna in oil (drained)
- 1 1/3 cups cherry tomatoes (or datterini)
- 1 bunch basil
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 2 pinches salt
- to taste black pepper (freshly ground)
Preparation Cold Rice with Eggplant, Tuna and Cherry Tomatoes
First of all, bring a large pot of lightly salted water to a boil.
Once boiling, add the rice and cook it following the times indicated on the package. When cooked, drain it and run it briefly under cold water to stop the cooking and to separate the grains.
Transfer it to a bowl that can also hold the dressing and add a drizzle of oil.
While the rice cooks, wash the eggplants and cut them into cubes about 5/8 inch wide. In a large skillet, heat a drizzle of oil with a clove of garlic (which you can remove after a few minutes).
Add the eggplant cubes and sauté over high heat for about 10–12 minutes until golden and tender. Salt only at the end of cooking and let them cool slightly.
Wash the cherry tomatoes and cut them into quarters. Drain the tuna well from the preserving oil and flake it roughly with a fork.
Add the sautéed (now warm) eggplants to the rice, then the tuna and the cherry tomatoes. Add the basil leaves torn by hand to release all their fragrance.
Mix everything well, adjust salt and pepper if necessary and add a final drizzle of raw oil.
For optimal results, let the rice rest in the refrigerator for at least 30 minutes before serving: this way the flavors will blend perfectly.
Storage, tips and variations for Cold Rice with Eggplant and Tuna
This cold rice is perfect to prepare in advance. You can store it in the refrigerator, in an airtight container, for up to 2–3 days.
Mediterranean touch: Add a handful of Taggiasca olives and some desalinated capers for a stronger flavor.
Toast some pine nuts or sliced almonds in a pan for a few minutes and add them just before serving.
This same recipe also works wonderfully with farro or pearl barley instead of rice.
📸Now it’s your turn!
This is our version of Rice with Eggplant and Tuna, an unbeatable dinner-saver that pleases everyone. It’s so simple it will surely become a classic of your summer menus!
And you, how do you personalize it? Do you prefer the classic version or do you like to add a secret ingredient? Let us know in the comments and if you try making it, don’t forget to tag us in your photos. We can’t wait to see your colorful tables.
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FAQ (Questions & Answers)
Can I roast the eggplants in the oven instead of in a pan?
Absolutely yes. If you prefer a lighter version, arrange the cubes on a baking sheet lined with parchment, season them with a drizzle of oil and salt, and bake at 392°F for about 20 minutes until golden.
Which variety of rice is best?
Basmati rice is great because it stays nicely separated. Alternatively, black Venere rice creates a stunning color contrast with the red of the cherry tomatoes and the purple of the eggplants.
The cherry tomatoes release too much water, how do I prevent the rice from becoming soggy?
A trick is to cut the cherry tomatoes, lightly salt them separately in a colander for 10 minutes, and then add them to the rice after removing the released liquid.
Can I use fresh (water-packed) tuna?
Yes, but make sure to dress the rice well with a good extra virgin olive oil, because water-packed tuna tends to be drier than oil-packed tuna.
