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Rice Salad with Tomatoes, Capers and Olive Oil Tuna

Rice Salad with Tomatoes, Capers and Olive Oil Tuna

  • Makes
    4-6 servings
  • Cook Time
    30 minutes

Inspired by a rice salad from “Essential Pépin” by Jacques Pépin, this grain-based dish is replete with bold Provençal flavors such as capers and olives. It’s fresh and light, yet substantial and satisfying. To minimize its starchiness, we cook the rice like noodles, in excess salted boiling water, then drain the grains when tender and rinse them. If you’re fond of the flavor of tuna, when making the dressing, substitute 2 tablespoons oil from the cans for 2 tablespoons of the extra-virgin olive oil. The salad is delicious at room temperature or chilled.

Tip

Don’t make this salad with cold rice, and don’t rinse the rice until completely cooled. The grains need to be warm to absorb the dressing.

Ingredients
  • 1

    small shallot, finely chopped

  • 3

    tablespoons lemon juice

  • 1

    cup long-grain white rice, rinsed and drained

  • Kosher salt and ground black pepper

  • ¼

    ¼ cup extra-virgin olive oil

  • 2

    tablespoons dijon mustard

  • 2

    5-ounce cans olive oil–packed tuna, drained and flaked

  • ¼

    cup drained capers, rinsed and patted dry

  • ¼

    cup pitted black olives, chopped

  • 12

    ounces ripe plum tomatoes, cored, halved, seeded and chopped

  • ½

    cup lightly packed fresh basil, finely chopped

Step 1

In a large bowl, stir together the shallot and lemon juice; let stand for at least 10 minutes. Meanwhile, in a large saucepan over medium-high, bring 1 quart water to a boil.

Stir in the rice and ½ teaspoon salt, then return to a boil. Reduce to medium and simmer, until the rice is tender, about 15 minutes.

Step 2

While the rice cooks, to the bowl with the shallot-lemon mixture, whisk in the oil, mustard and ¼ teaspoon each salt and pepper. Add the tuna, capers and olives. Toss to combine and set aside.

Step 3

When the rice is done, drain it in a fine-mesh strainer, rinse under running cold water until warm to the touch (do not rinse until completely cooled), then drain thoroughly, shaking the strainer to remove as much water as possible.

Step 4

Add the warm rice to the tuna mixture and fold with a silicone spatula until combined, then fold in the tomatoes and basil. Taste and season with salt and pepper, then transfer to a serving dish.