Tuna and Rice Salad

Rice and almonds

This cold summer tuna and rice salad can be made in different ways, adding or leaving out extra ingredients to taste. The most popular version adds capers, olives and toasted almonds. You can use tuna in its own juice (the so-called “salad” tuna, slightly flaked, is often sold) or tuna in oil, which works fine. Salted capers are best, although capers canned in brine will do too.

1. Cook the rice until the grains are soft but still whole, and let it cool to room temperature.

   Italian varieties used for risotto (Arborio, Carnaroli, Vialone Nano and so on) are not suitable, because they overcook and turn sticky. Parboiled rice, common here, works well (often labeled “steamed”): long grains with a matte surface. It stays very loose and is ideal for salads.

   

2. Dry and toast the raw almonds. Heat a frying pan with no oil. Toast the almonds over medium heat, stirring constantly, until they give off a pleasant nutty aroma and begin to turn slightly golden. After toasting, let the almonds cool.

   Meanwhile, I recommend toasting a few slices of white bread or ciabatta to make bruschetta. If you are making the salad the day before, it is better to toast the bread just before serving.

   

Salad

3. Combine the ingredients in a salad bowl. Add the cooled rice and salt it lightly. Add the contents of the can of tuna, draining off the liquid. Rinse the salted capers and add them to the rice. Add the olives, any kind you like. Sun-dried tomatoes are usually fairly large, so it is better to cut them into pieces and add them too. Add the toasted almonds.

   

4. Make the dressing and dress the salad. Mix 1–2 tbsp of olive oil, add lemon juice to taste, and grate in a little lemon zest. Whisk the mixture with a fork, pour it over the salad and gently toss all the ingredients.

5. Cover the salad bowl and chill it. One hour is enough. It is convenient to make the salad the day before, so it soaks up the flavors well by the next day.

   

Serving

6. Before serving, gently toss the salad once more and divide it among salad bowls. There is no need to add any spices or extras. This rice salad goes very well with bruschetta, which you can rub with a garlic clove.

   

   As with most olive-oil-based salad dressings, you can use wine vinegar or balsamic vinegar instead of lemon juice. Pine nuts, raisins or dried berries can be added as extras.