Rice Salad with Tuna and Zucchini is a first course perfect to eat on summer days as it is a cold dish. The cold rice with tuna and zucchini should be prepared a few hours in advance so it can rest in the refrigerator and become cold, even better if you prepare it the night before for lunch or in the morning for dinner. You can take it to the beach or office for lunch as you just need to store it in an airtight container and keep it in a cooler bag. To make it even more flavorful, I added boiled eggs, which I think make this dish even better. I recommend checking out other rice salad recipes; you will surely find another recipe that suits you. Now let’s see how to make rice salad with tuna and zucchini, and if you try it, let me know. Barbara
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Rice Salad with Tuna and Zucchini
- 10 oz Rice
- 2 Eggs
- 1 Zucchini
- 5.6 oz Canned Tuna in Oil
- to taste Chives
- to taste Extra Virgin Olive Oil
- to taste Salt
- to taste Lemon Juice
How to prepare Rice Salad with Tuna and Zucchini
Let’s start preparing the Rice Salad with Tuna and Zucchini. Pour some lightly salted water into a pot and bring it to a boil. Add the rice and cook it according to the package instructions, making sure it is al dente. Once cooked, drain it and cool it under running water. Pour some water into a small pot, add the eggs, and bring to a boil. Once the water starts boiling, cook for 7 minutes. When done, remove from heat and cool under cold running water to easily peel the eggs.
Wash the zucchini, remove the ends, and rinse under running water.
Grate it using a coarse grater.
Squeeze it well to remove its natural water content.
Place it in a plate, add some salt,
some pepper,
some lemon juice,
extra virgin olive oil
and mix well.
Peel the hard-boiled eggs and set aside.
Add the rice into a bowl, add the grated and seasoned zucchini,
the tuna, from which you’ve drained the oil and broken into pieces with a fork,
the hard-boiled eggs cut into pieces,
extra virgin olive oil,
and chives. Stir well and let it marinate for a few hours in the refrigerator.
After resting in the fridge, the Rice Salad with Tuna and Zucchini is ready to be served.
How to store the Rice Salad with Tuna and Zucchini
The Rice Salad with Tuna and Zucchini can be kept in the refrigerator for 2-3 days in a container with a lid.
