17 Mar 2016

Tuna and Rice Salad




I've been cooking this recipe so many times for casual parties I've hosted. It's easy, filling and keeps well if made ahead (though store in fridge. Let it come to room-temperature before serving for maximum taste). It's also a great take-away lunch option. Do note that the marinade is added to the hot rice, so that it will absorb more taste.

Happy St Patrick's day! (Though this post has nothing to do with St Patrick's except maybe the green colour of the lettuce...). Will you be celebrating it? I'd really like to go to an Irish pub and drink some green beer and maybe eat a Car Bomb Cupcake (Btw, I just realized I'm wearing a green shirt... just by coincidence or subconsciously).

Tuna & Rice Salad


150 ml (~130 g) brown rice
400 ml water (or according to the package)

Marinade for the cooked rice:
2 Tbsp vinegar (I've used apple or rice vinegar)
1 Tbsp Dijon mustard
3 Tbsp vegetable oil (olive / rapeseed...)
1 onion, finely diced
salt, pepper
(dried parsley or any herb you like)

For the salad:
a small iceberg lettuce (or any leafy vegetable)
1(-2) cans tuna, in brine or oil (drained weight 140 g/can)
pickled gherkins
a bell pepper, cucumber, or any vegetables you like

Optional: cooked and halved eggs, olives, capers...

Cook the rice according to the instructions on the package. Meanwhile mix the marinade. Once the rice cooked, pour the marinade over it and stir without mashing the rice. Leave to cool under a clingfilm.

Prepare the salad: wash and shred the lettuce and arrange on a plate. Drain the tuna and dice the gherkins and the other vegetables. Once the rice is cooled down, stir in the tuna and vegetables and toss on the shredded lettuce. Decorate with halved eggs, olives etc...


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