Rice salad with tuna is one of the quintessential summer dishes, easy to make, allowing you to create a fresh and tasty dish. Here’s the recipe for a delicious, easy, and quick-to-make rice salad with tuna.

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Difficulty: Very easy
Cost: Very economical
Rest time: 1 Hour
Preparation time: 5 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

334.59 Kcal

calories per serving

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Energy 334.59 (Kcal)
Carbohydrates 21.00 (g) of which sugars 1.64 (g)
Proteins 20.71 (g)
Fat 12.87 (g) of which saturated 0.78 (g)of which unsaturated 2.41 (g)
Fibers 1.36 (g)
Sodium 445.49 (mg)

Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for 2 people

1 cup Basmati rice
0.5 cup cherry tomatoes
3 oz tuna in oil
1.8 oz cow's milk primo sale cheese
1 tbsp green olives in brine
1 tbsp pickled gherkins
1 bunch chopped parsley
1 lemon

Tools

1 Knife
1 Cutting board
1 Bowl

Procedure

There are various ways to prepare a delicious rice salad with tuna, here’s the basic recipe to which you can add other ingredients according to your personal taste.

First, I suggest boiling the rice in plenty of salted boiling water, I recommend using aromatic rice like Basmati, which cooks in 10-12 minutes without issues.
If you use jasmine, red, or whole grain rice, the cooking time increases to 20 minutes, but the final result is significantly better.
While the rice is cooking, I suggest preparing the dressing, which, for a balanced taste, should have an acidic note, a creamy one, and a crunchy one.
Open the tuna, drain the oil from the package, and then crumble it with a fork to make it shredded and ready for the rice.
The acidic notes are obtained with tomatoes, pickles, or with raw lemon zest and juice to season the salad.
The crunchy note is achieved with fresh vegetables like zucchini, carrots, or with pickled gherkins. To complete the dish, I suggest adding a savory note like olives in brine cut into rings.
To complete the taste, you can use a creamy cheese like mozzarella, primo sale, or feta; for a spicier note, you can use caciocavallo, provola, or scamorza.
After cutting the ingredients and adding them to the rice, I suggest mixing well, adding a drizzle of oil, finely chopped parsley, and seasoning with fresh lemon juice.
Now that it’s ready, you just need to taste and adjust the salt.
Your rice salad with tuna is ready!