Sicilian Rice and Tuna Salad
Adapted from Quick from Scratch — Soups & Salads
|1½ cups long grain white rice|
|1/4 cup pine nuts|
|1/3 cup oil-packed sun-dried tomatoes, drained and chopped|
|2 Tbsp capers, drained|
|1/3 cup red onion, chopped|
|7-oz jar Callipo Solid Light Tuna in Olive Oil, drained, oil reserved|
|2.8-oz jar Scalia Anchovy Fillets, drained and minced|
|Olio Verde Extra-Virgin Olive Oil|
|1 Tbsp lemon juice|
|2 Tbsp Aunt Vera's Italian Red Wine Vinegar|
|3/4 tsp salt|
|1/2 tsp ground black pepper|
|1/4 cup fresh basil, thinly sliced|
Bring a medium pot of salted water to a boil. Stir in rice and boil until just done, 10–12 minutes. Drain. Rinse with cold water and drain thoroughly. Put rice in a large bowl.
Meanwhile, in a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Stir the pine nuts, sun-dried tomatoes, capers, onion, tuna, and anchovies into the rice.
Place reserved oil from the tuna in a measuring cup and add additional olive oil to measure ¼ cup. Toss the rice salad with the oil, lemon juice, vinegar, salt, pepper and basil.
Makes 4–6 servings
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Per serving: 439 calories; 19g total fat; 3g saturated fat; 28mg cholesterol; 1323mg sodium; 47g total carbohydrates; 1g dietary fiber; 21g protein;