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Greek · Salad
Retro Rice and Tuna Salad
Fluffy long-grain rice mixed with sweetcorn, canned tuna, cherry tomatoes, scallions, capers and lots of parsley, tossed in a simple lemon and olive oil dressing. A nostalgic Greek 1960s and 70s family salad.
- YieldServes 4 to 6
- Hands-on25 min
- Total52 min
- Difficulty
Ingredients
- 300 glong-grain white rice, rinsed (1 1/2 cups)
- 150 gfrozen corn kernels, 1 cup
- 1 cantuna in water, 140 to 170 g (5 or 6 oz), drained
- 10teardrop tomatoes, halved lengthwise
- 2scallions, trimmed and chopped
- 2 tbspcapers, rinsed and drained; or 1 medium dill pickle, diced
- 30 gfresh flat-leaf parsley, chopped (1/2 cup)
Dressing
- 75 mlextra-virgin Greek olive oil, 5 tbsp
- 30 mlfresh lemon juice, strained (2 tbsp)
- to tastesalt and freshly ground black pepper
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