Rice Sticks With Uncooked Tomato Sauce, Tuna, Capers and Olives
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound ripe, locally grown tomatoes
- 1 to 2garlic cloves, green shoots removed, finely chopped or puréed
- Salt
- freshly ground pepper to taste
- 1teaspoon balsamic or sherry vinegar
- 1tablespoon extra virgin olive oil
- 15-ounce can water-packed light tuna, drained and broken up with a fork, or 5 to 6 ounces cooked fresh tuna, cut in thin bite-size pieces
- 1tablespoon capers, rinsed
- 10imported black olives, halved and pitted
- 2tablespoons slivered basil leaves
- 7 to 8ounces thin rice sticks
Nutritional analysis per serving (4 servings)
288 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 11 grams protein; 511 milligrams sodium
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
For the Rice Sticks With Uncooked Tomato Sauce, Tuna, Capers and Olives
- Step 1
Begin heating a large pot of water. Cut the tomatoes in half along the equator. Set a strainer over a bowl, and squeeze out the seeds. Rub the seed pods against the strainer to extract the juice, and discard the seeds. Cupping the skin side of the tomatoes in your hand, grate the tomatoes on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, balsamic vinegar, tuna, capers, olives and olive oil. Allow to sit for 20 to 30 minutes while you soak the rice sticks.
- Step 2
Place the rice sticks in a large bowl, and cover with hot water. Soak for 20 minutes or until pliable, and drain. Using kitchen scissors, cut the noodles in half, into roughly 6- to 8-inch lengths.
- Step 3
When the water comes to a boil, salt generously and add the rice sticks. Boil one minute until tender but still al dente, and drain. Toss at once with the tomato mixture and the basil, and serve.
- Advance preparation: The tomato topping will keep for a day or two in the refrigerator. The soaked noodles will keep in the refrigerator for three or four days. If you plan to serve this cold, you can make it up to an hour ahead of time; toss again before serving.
Private Notes
Comments
This was surprisingly tasty and refreshing. I perhaps tainted its health halo rating by adding some fresh mozzarella and a splash of good olive oil over the top. We have lots of tomatoes in our garden so they were as fresh and local as possible. I think next time, I will add some cut up tomatoes or halved cherry tomatoes. Too bad we didn't have some big hunks of rustic bread to go with it but that will be next time. It was amazing how the rice sticks worked so well with Italian tastes.