- Portions: 1 Person
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
Rice with tuna, sun-dried tomatoes, and olives is a complete dish for summer since it is eaten cold.
A rice salad that’s a bit lighter than the classic loaded salad.
The dish is made with parboiled whole-grain rice, with which you can prepare excellent and varied unique dishes.
It’s perfect for those on a diet since its fiber content will keep you feeling full until the next meal. From a nutritional point of view, it is an excellent food, and we should cook it more often than white rice.
Parboiled rice allows for the absorption of micronutrients such as vitamins and minerals compared to regular rice, thanks to steam jets that migrate nutrients to the core of the grain.
Rice with tuna, sun-dried tomatoes, and olives is a dish with few ingredients, which makes it economical, but the taste will surprise you, a complete meal to take with you to work or the beach as an alternative to the usual sandwich.
- 1/3 cup of parboiled whole-grain rice
- 2 tbsps of sun-dried tomatoes in oil
- 2 tbsps of Taggiasca olives
- 3 oz of canned tuna
- to taste of salt
Steps
Place the pot with water on the stove to boil the rice.
Meanwhile, as the rice cooks, cut the drained sun-dried tomatoes in oil into small pieces, and add the drained Taggiasca olives. Drain the rice and rinse it under cold water to cool it, then place it in a bowl.
Add the canned tuna to the rice; I used tuna in water for a lighter dish. Mix in the tomatoes and Taggiasca olives, stir, and refrigerate for a few hours before consuming.
Rice with tuna, sun-dried tomatoes, and olives is the perfect dish for lunch or dinner, where the simplicity and combination of ingredients will give you a tasty and satisfying dish! Try it to believe it…
