Rice Salad With Fresh Tuna
Published May 21, 1996
- Total Time
- 1 hour 30 minutes
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Ingredients
1 cup long-grain rice
Salt
¼ cup extra-virgin olive oil, or more to taste
½ small red onion, finely chopped
1 clove garlic, minced (optional)
¼ cup chopped fresh mint leaves
1 cup packed, flaked cooked fresh tuna
¼ cup dry white wine
Freshly ground black pepper
Nutritional analysis per serving (4 servings)
39 grams carbs; 23 milligrams cholesterol; 371 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 1 gram fiber; 344 milligrams sodium; 18 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add rice to a large pot of boiling salted water. When water returns to boil, cook until tender, about 15 minutes. Drain well. Place rice in a serving bowl, and fold in enough olive oil to keep it from sticking.
- Step 2
Stir in red onion, garlic and mint. Fold in cooked tuna. Add white wine and additional oil to taste.
- Step 3
Season to taste with salt and pepper; allow to marinate one hour. Check seasonings before serving.
Private Notes