Tuna Rice Salad
Nothing beats this cold tuna rice salad on a warm day. It's easy to make with pantry staples and totally customizable. Bring this mediterranean rice salad on a picnic or to the beach, you'll be making this dish all summer long.
Servings: 2 servings
Calories: 552kcal
Ingredients
- 5 oz. canned tuna
- 1 cup jasmine rice cooked (½ cup dry)
- 2 tbsp. capers drained
- ¼ cup fresh basil roughly chopped
- 2 tbsp. extra virgin olive oil
- 1 lemon juice and zest
- ¼ cup red onion finely diced
Instructions
- Cook rice according the packaging instructions. Season and Thyme Foolproof Rice Method: 1 part rice to 1 part liquid (water or broth), add to a small saucepan. Place over medium heat and bring up to a low boil. As soon as it is boiling, cover with lid and turn to lowest heat setting. Cook for 5-6 more minutes, fluff, and enjoy.
- While the rice is cooking, add entire can of tuna to a small mixing bowl. Break it up using a fork.
- Dice onion finely and add to the bowl, along with capers, and fresh chopped basil.
- Pour warm cooked rice over top, and dress with olive oil, lemon juice, and lemon zest.
- Stir to combine everything together. Enjoy warm or cold.
Nutrition
Calories: 552kcal | Carbohydrates: 80g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 26mg | Sodium: 571mg | Potassium: 321mg | Fiber: 3g | Sugar: 2g | Vitamin A: 231IU | Vitamin C: 30mg | Calcium: 64mg | Iron: 3mg