Tuna rice salad with olives and lemon

Tuna rice salad with olives and lemon

By
From
What's for Dinner?
Serves
4
Prep
30 mins
Cooking time
25 mins
Photographer
Gorta Yuuki

One of the best things about this recipe is that you will probably have most of the ingredients on hand in your pantry.

Ingredients

Quantity Ingredient
200g arborio rice
3 eggs
475g tinned tuna, drained and broken into chunks
2 tablespoons capers, drained and rinsed
80g kalamata olives, pitted and halved
flat-leaf parsley leaves, chopped
1 lemon, grated zested and juiced
2-3 tablespoons extra-virgin olive oil
freshly ground black pepper

Method

  1. Place the rice in a saucepan with 310 ml of cold water. Cover with a lid and bring to the boil, then reduce to a low simmer. Cook for 15–20 minutes until all the water has been absorbed. Turn off the heat and leave to stand for 5 minutes. Turn the rice out into a bowl and leave to cool completely.
  2. Bring a small saucepan of water to the boil then add the eggs and boil for 6 minutes. Drain and refresh under cold running water. Once the eggs are cool enough to handle, peel them and dice roughly.
  3. In a large mixing bowl, combine the rice, eggs, tuna, capers, olives, parsley, lemon zest and juice and olive oil. Season with the pepper. (You probably won’t need to add salt as the capers, olives and tuna are salty.) Toss to combine and serve.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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