Classic tuna rice salad get’s more flavour from fennel and lemon. Easy salad is a crowd pleaser and a great weeknight dish as well.
I’m so sorry, cooking this salad will take you more than 30 minutes, which might be more than you have on a weeknight. But look at the bright side, you’ll have more than 10 minutes to do absolutely nothing while the rice boils! And that’s intriguing, isn’t it? 😉
I should have a tag and a logo for these weeknight relaxation dishes, don’t you think?
I use only brown rice (usually) but you can totally change the rice to white, basmati, what ever you prefer. Changing to a whiter rice will significantly cut the cooking time.
Tuna Rice Salad Recipe
3 dl brown rice, uncooked
1 can tuna in olive oil
1/2 lemon zest
1/2 lemon juiced
3 tbsp olive oil
1 dl dill, tightly packed
a handful of green salad
- Cook the rice. See the cooking instruction on the package. Move the cooked rice in a large bowl and let it to cool a little before adding the rest of the inredients.
- Slice the fennel and the shallot thinly. Use all the greens of the fennel, too.
- Chop the dill finely.
- Add all the ingredients in the bowl with rice and mix well.
- Season with salt and pepper.
Read also: Blood Orange Chicken