Rice Salad With Tuna and Capers Recipe

There’s more to canned tuna than mayonnaise! The fresh herbs and lemon juice not only enhance the flavor of the tuna, but leave this refreshing, zesty flavor that will leave you wondering why you didn’t experiment with canned tuna sooner. Of course, you can always substitute fresh tuna. But how cool is it that something as tasty as this recipe can be so economical?

Rice Salad With Tuna and Capers Recipe

1 cup cooked rice
1 can tuna, preferably packed in olive oil
2 tablespoons of fresh lemon juice
2 tablespoons of extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon capers, rinsed
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
2 large tomatoes

1. Prepare rice as directed, cooling for at least 1 hour, or use room temperature leftover rice.

2. Separate rice with a fork.

3. Drain excess liquid from tuna, and flake with a fork.

4. Whisk lemon juice, oil, salt & pepper (to taste), then combine with rice, tuna, capers, parsley, basil, and cilantro, and mix gently.

5. Halve tomatoes and scoop out the seeds. Fill halves with portions of rice salad and enjoy!

Note: If you don’t have fresh lemon juice, use white wine vinegar. The concentrated lemon juice will not give this dish any justice.