Prep 15 mins
Cook 0 mins
When I was younger, I would spend summers with my family in Italy. A big bowl of rice salad was always in the fridge for everyone to munch on when we were hungry. Such great memories go with this salad. Great for a hot day!
- 1 1⁄2 cups rice
- 8 ounces tuna, drained and shredded
- 1⁄4 lb fontina or 1⁄4 lb swiss cheese, diced
- 1⁄4 cup pitted sliced olive
- 1 pickled pepper, diced
- 1 tablespoon rinsed capers
- 2 tomatoes, ripe, peeled, seeded, diced (optional)
- 1⁄4 cup mushroom, in oil, diced (optional)
- 1⁄4 cup cornichon (gherkin) (optional)
- 1 -2 tablespoon cooked peas (optional)
- 1⁄4 cup pickled onion (optional)
- 2 hard-boiled eggs, sliced (optional)
- 2 pickled artichoke hearts, sliced (optional)
- 1 tablespoon minced parsley
- 1⁄4 cup olive oil
- 1 tablespoon lemon juice
- salt and pepper
- The rice can be long grain but I prefer arborio. Boil the rice in plenty of salted water and a little oil until it's al dente. Drain the rice and rinse in cold water.
- Add all other ingredients. You just want to add enough oil so that the rice doesn't stick together. Mix well.
- Chill in the refrigerator.
- Instead of tuna or in addition to it, you can add a chopped up hot dog and chopped ham.
I don't think I got the same taste twice with this recipe! I used the fontina cheese and didn't use the mushrooms or peas. I didn't have lemons so used reallemon instead ... I recommend fresh lemon though I still found this yummy. I was leary of the plethera of ingredients but it made for a very interesting dish. I will probably make this again using a different meat to see if I can get picky DH, DD & DS to like it. (they don't like tuna) Thanks for posting! Reviewed for PAC Spring '09