Insalata di Riso con Tonno e Olive (Italian Rice Salad with Tuna and Olives)
Why this recipe works
- Bright, balanced dressing: Lemon juice and zest cut through the richness of tuna and olive oil, keeping the salad fresh rather than heavy.
- Simple technique: The only cooking step is boiling the rice; the rest is gentle mixing and brief chilling.
- Flexible serving temperature: It works well cool or at room temperature, making it practical for lunches, picnics and prepared-ahead meals.
Get the most out of this recipe
Timing notes
- Cool the rice quickly: A brief rinse under cold water stops the rice cooking further and helps keep the grains distinct.
- Chill briefly: A short chill lets the lemon, olive oil, tuna and olives settle together without making the rice firm or dull.
- Serve cool or at room temperature: If the salad has been refrigerated for longer, refresh it with a little olive oil and lemon before serving.
Ingredient notes
- Choose rice that holds its shape: Medium-grain rice gives a tender bite while still staying structured enough for a chilled salad.
- Use good tuna and olive oil: With so few ingredients, the flavour of the canned tuna and extra virgin olive oil is central to the finished salad.
- Adjust the lemon at the end: Taste after chilling, then add a little more lemon juice if the salad needs a fresher finish.
Make-ahead tips
- Good for prepared lunches: Store the salad in an airtight container in the fridge and serve within the recommended storage time.
- Best texture on the day it is made: The rice is most tender after a short chill, though leftovers can still be refreshed before serving.
- Refresh before serving: After refrigeration, stir gently and loosen with a small drizzle of olive oil if the grains seem dry.
Equipment you'll need
Ingredients
Instructions
- Bring a saucepan of water to the boil and season it with 1 tsp of the fine sea salt. Add the rice and cook for 12 to 14 minutes, or until tender but still holding its shape. Drain well in a colander.
- Rinse the rice briefly under cold water to cool it quickly, then drain thoroughly and tip into a mixing bowl. Leave for 5 minutes so excess water evaporates and the grains dry slightly. This helps the dressing cling rather than turning watery.
- Finely grate a little lemon zest into the bowl, then squeeze in the lemon juice. Whisk in the extra virgin olive oil, the remaining salt, and the black pepper. Taste and adjust with a little more lemon juice or salt if needed.
- Drain the tuna and flake it into the bowl. Add the green pitted olives and stir gently until everything is evenly coated. Chop the fresh parsley and fold it through.
- Cover and chill for 10 to 12 minutes so the flavours meld. Give it a final stir, then serve cool or at room temperature. If it has been chilled longer, loosen with a small drizzle of olive oil before serving.
Recipe notes
Tips
- Drain the rice very well before dressing; excess water will dilute the olive oil and lemon.
- For the best texture, chill briefly rather than for hours, so the rice stays tender and the olive oil remains fragrant.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use tuna from an intact can and refrigerate promptly after mixing.
Substitutions
- Replace Medium-grain rice with Basmati rice for a lighter, more separate grain texture.
- Replace Green pitted olives with Black kalamata pitted olives for a deeper, fruitier olive flavour.
- Replace Fresh parsley with Fresh basil for a softer, sweeter herbal note.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. Serve cool; if the salad seems dry after chilling, stir through a small drizzle of extra virgin olive oil and a squeeze of lemon.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Fish
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