Rice Salad with Tuna
This risotto rice salad takes only 20 minutes to make and is bursting with flavour. I make it quite regularly for a nutritious supper that can be left out and also a trusty tasty gluten-free barbeque salad.
Rice Salad with Tuna
Ingredients
150g of Arborio or Carnaroli rice
2 spring onions, thinly sliced
2 tablespoons of desalted capers, preferably preserved in salt not brine
8-12 olives, pitted and halved
Zest of one lemon
Juice of half a lemon
60ml extra-virgin olive oil
1 can of tuna, drained
2 eggs
8-12 cherry tomatoes, halved
Bunch of basil leaves and some rocket if optional.
Salt and Pepper to taste
Method
Put the rice in a pan of boiling salted water. Meanwhile whisk together the lemon juice and oil to form an emulsion, add in the sliced onions, capers, lemon zest and season with some pepper.
Meanwhile finish preparing the other ingredients. After the rice has been cooking for 10 minutes, add in the eggs to the pot and cook for 4 minutes. Remove, run under a cold tap, peel and chop.
Check that the rice is cooked - it should still hold its bite. Transfer hot into the bowl with the dressing and toss very well so that it soaks up the dressing. Then, mix in the tuna. tomatoes, olives and basil.
Season with pepper and serve warm.