Rice Salad With Fresh Tuna
- Total Time
- 1 hour 30 minutes
- Rating
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Ingredients
- 1cup long-grain rice
- Salt
- ¼cup extra-virgin olive oil, or more to taste
- ½small red onion, finely chopped
- 1clove garlic, minced (optional)
- ¼cup chopped fresh mint leaves
- 1cup packed, flaked cooked fresh tuna
- ¼cup dry white wine
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
371 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 18 grams protein; 344 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
- 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