Rice salad with tuna and zucchini. A tasty and healthy alternative to the classic rice salad
Perfect as an appetizer or a delicious side dish, but also to accompany an aperitif, this recipe is particularly versatile and suits many occasions.
You can even take it with you to the office for a light and tasty lunch break but also to the pool or under the beach umbrella.
Make plenty because you’ll be asked for seconds!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.5 cups rice
- 2 zucchini
- 8.8 oz tuna in oil
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste lemon juice (optional)
Tools
- Pot
- Pan
- Baking Dish
Steps
Bring a pot of salted water to a boil and cook the rice according to package instructions. Drain it al dente and let it cool. For this operation, I recommend using a rice cooker. Find my recipe HERE.
Wash the zucchini and cut them into cubes.
In a large pan, heat a tablespoon of extra virgin olive oil over medium-high heat. Add the zucchini and cook them for about 8/10 minutes, stirring occasionally, until they begin to brown.
Add the drained tuna and cook for another 5 minutes, stirring often, until the zucchini are soft.
In a large bowl or a baking dish, place the cooled rice. Add the zucchini with the tuna and mix everything. If necessary, adjust the salt.
Optionally, you can add some lemon juice for a touch of freshness.
Our rice salad with tuna and zucchini is ready. You can serve it immediately or store it in the fridge to allow the flavors to blend better.
Enjoy your meal!
If you liked this recipe, you might be interested in:
Rice Salads. 6 Fresh and Colorful Recipes
Storage and Tips …
Store in the fridge covered with aluminum foil or plastic wrap
Consume within 2 days
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