Mediterranean Tuna Rice Salad
Recipe contributed by Cecilia Kiker; photo by Tami Ganeles Weiser
servings (6 cups total)
Prep Time: 20 minutes Cook Time: 0 minutes
This recipe is the my family’s go-to picnic fare. You can make it ahead of time, it’s perfect at room temperature, it travels well, and it only gets better with time. The olives, cornichons, capers, and lemon zest give the rice a salty brininess that is refreshing and addicting. With the addition of lots of fresh herbs and a few cans of rich oil-packed tuna, this rice salad is a simple one-dish meal that will be a summer staple. -- Cecilia Kiker
2 cups cooked white rice
10 ounces oil-packed tuna, jarred, Ortiz brand (or any Italian line-caught, dolphin-safe brand) preferred
10 cornichons, chopped
1 medium red onion, cut in small dice (see Kitchen Tip)
3 tablespoons capers, drained
¼ cup pitted Kalamata olives, chopped
¾ cup chopped fresh mint leaves
¾ cup chopped fresh parsley
Juice of 3 lemons
Zest of 2 lemons
1 tablespoon white wine vinegar
¼ cup olive oil
1½ teaspoon salt
½ teaspoon freshly ground black pepper
- Combine the cooked rice, tuna, cornichons, red onion, capers, olives, mint, and parsley in a large bowl.
- In a smaller bowl, whisk together the lemon juice, zest, vinegar, olive oil, salt, and pepper. Pour over the rice mixture, and toss to coat.
- Cover and allow the salad to rest in the refrigerator for at least 3 hours, and up to 48 hours. The salad will keep in the refrigerator, covered, for a week.
Heating onions mellows them, but these onions are used raw. If you like them a little milder, soak them in cold water for ½ hour before using.