Rice Salad with Tuna is a vibrant and nutritious dish that effortlessly combines a variety of fresh ingredients for a satisfying meal. The foundation of this salad is perfectly cooked long grain rice, which is left to cool completely to ensure the grains remain distinct and fluffy. This cooling step is crucial as it prevents the rice from becoming mushy and allows it to absorb the flavors of the dressing more effectively.
In a symphony of colors and textures, the salad is enhanced by the addition of drained tuna, bringing a hearty and protein-rich element to the mix. Complementing the tuna are crunchy diced red bell peppers and refreshing diced cucumbers, each adding their unique crispness to the dish. Sliced black olives contribute a touch of briny depth, while chopped red onions offer a sharp, slightly spicy note. Freshly chopped parsley imparts a hint of vibrant herbal flavor and a pop of green, while crumbled feta cheese provides a creamy, tangy contrast that ties all the ingredients together.
The dressing, a simple yet flavorful blend of olive oil, lemon juice, Dijón mustard, salt, and pepper, is whisked together until smooth. When poured over the rice mixture and tossed gently, it evenly coats all components, ensuring every bite is deliciously seasoned. This step harmonizes the diverse flavors, showcasing the balance between the zesty lemon and mustard, the rich olive oil, and the seasoning.
Rice Salad with Tuna not only makes for a quick and easy meal but is also versatile. It can be served immediately at room temperature, making it an excellent option for a quick lunch or a light dinner. Alternatively, it can be refrigerated and enjoyed later, its flavors melding together even more harmoniously over time. Whether served fresh or chilled, this dish is a testament to the delicious simplicity of using quality ingredients to create a wholesome, flavorful meal.
Ingredients
2 cups cooked long grain rice
1 can tuna in water, drained
1/2 cup diced red bell pepper
1/2 cup diced cucumber
1/4 cup sliced black olives
1/4 cup chopped red onion
1/4 cup chopped parsley
1/4 cup feta cheese, crumbled
3 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper to taste
Directions
1. Cook the long grain rice according to package instructions and let it cool completely.
2. In a large mixing bowl, combine the cooked rice, drained tuna, diced red bell pepper, diced cucumber, sliced black olives, chopped red onion, chopped parsley, and crumbled feta cheese.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Pour the dressing over the rice mixture.
5. Toss everything gently to combine, ensuring the dressing coats all the ingredients evenly.
6. Taste and adjust the seasoning with additional salt and pepper if necessary.
7. Serve immediately or refrigerate for later use.