Sardinian Rice Salad

Name: Sardinian Rice Salad
Ingredients: 2 cups Texmati or basmati rice (14 ounces); Kosher salt; 1/3 cup fresh lemon juice; 1/4 cup extra-virgin olive oil; 8 small scallions, thinly sliced; 1/3 cup cornichons, thinly sliced; 1/3 cup pitted Calamata olives, coarsely chopped; 1/4 cup finely chopped flat-leaf parsley; 2 large celery ribs, thinly sliced; 2 tablespoons drained capers; 1 teaspoon finely grated lemon zest; Two 6-ounce cans imported tuna packed in olive oil, drained and left in chunks; 2 hard-cooked eggs, thinly sliced; Freshly ground pepper

14 ingredients

8 steps

Ingredients

2 cups Texmati or basmati rice (14 ounces)
Kosher salt
1/3 cup fresh lemon juice
1/4 cup extra-virgin olive oil
8 small scallions, thinly sliced
1/3 cup cornichons, thinly sliced
1/3 cup pitted Calamata olives, coarsely chopped
1/4 cup finely chopped flat-leaf parsley
2 large celery ribs, thinly sliced
2 tablespoons drained capers
1 teaspoon finely grated lemon zest
Two 6-ounce cans imported tuna packed in olive oil, drained and left in chunks
2 hard-cooked eggs, thinly sliced
Freshly ground pepper

Directions

1

In a large saucepan, bring 6 cups of water to a boil.
2

Add the Texmati rice and 1 teaspoon of salt and cook over moderately high heat, uncovered, until tender, about 12 minutes.
3

Drain the rice, shaking off the excess water.
4

Let the rice cool slightly.
5

Meanwhile, in a large bowl, whisk the lemon juice with the olive oil.
6

Stir in the scallions, cornichons, olives, parsley, celery, capers and lemon zest.
7

Add the rice, tuna and eggs and toss gently.
8

Season the salad with salt and pepper, transfer to a bowl and serve warm or at room temperature.