Rice Salad with Tuna and Roasted Peppers
Another great outdoor summer dining dish. Great for outdoor parties of all types, this side dish will be a hit with kids as well as adults.
Makes
Serving size
Ingredients
1 cup long grain rice
1 medium (123 grams) tomato, very ripe, diced
1 cup (135 grams) roasted red bell pepper, cut into a small dice
⅓ cup Italian black olives, pitted and sliced in half
7 ounces tuna, canned in olive oil
2 tablespoons parsley leaves, chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
¼ teaspoon black pepper, freshly ground
¼ cup (34 grams) pine nuts, toasted
Pinch sea salt (optional, not included in nutrient analysis)
Instructions
- Cook rice according to package ingredients. Do not overcook (mushy rice will ruin this dish).
- Combine the tomato, red bell peppers, olives, tuna, parsley, olive oil, vinegar, salt, if using, and black pepper in a large serving bowl.
- Add the cooked rice and stir well.
- Add toasted pine nuts to garnish.
- Serve at room temperature as part of a summer meal.
Cooking Tip
Pine nuts can be hard to find and quite expensive. Toasted walnuts would be equally delicious.
Recipe Contributed by FamilyCook Productions
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