Venus rice salad with feta and tuna, one of my favorite dishes to make at any time of the year, but especially perfect to enjoy between late spring and summer.
It is prepared very quickly and is perfect for any occasion.
For this recipe, only the rice needs to be cooked, following the instructions on the package. In theory, you can replace it with pre-cooked steamed rice, ready to be heated for a couple of minutes in the microwave or in a pan.
Additionally, in my recipe, I do not use any other oil except for the oil from the tuna fillets, which I find really tasty and flavorful. Alternatively, you can add 2 tablespoons of extra virgin olive oil.
Besides salt in the rice, I do not add more due to the saltiness of the other ingredients, but you can adjust the recipe to your taste.
Below are my favorite rice salads.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups venus rice
- 2 tbsps coarse salt (for cooking rice)
- 3 1/2 oz green olives (pitted)
- 1 cup lamb's lettuce (valerianella)
- 7 oz feta cheese
- 7 oz tuna fillets (in oil)
Tools
- 1 Pot
- 1 Blender
- 1 Colander
- 1 Knife
- 1 Cutting Board
- 1 Bowl
- 1 Spoon
Steps
To make the Venus Rice Salad with Feta and Tuna, first rinse the rice under cold running water and cook it in plenty of salted water, following the cooking times indicated on the package.
Drain it and let it cool in a large bowl.
Then add the tuna fillets with their oil, the drained feta cut into cubes, and the green olives, which I preferred to chop in the blender.
You can also leave them whole.
Mix quickly.
Add the lamb’s lettuce and mix again.
You can prepare the recipe in advance and store it in the refrigerator for up to 48 hours in an airtight container.
The only advice is to add the lamb’s lettuce just before serving the rice.
