This is a quick, easy lunch that tastes like it would be served in a café. Our Italian Tuna Salad inspired this tuna-rice bowl. You can customize your rice bowl by adding your favorite ingredients.
Ingredients
- One oily tuna, such as Tonnino, drained into large pieces.
- One celery stalk, thinly sliced (about 1/3 cup)
- 1/4 cup thinly sliced red onion
- 1/4 cup pitted Castelvetrano olives, sliced
- One tablespoon capers
- One tablespoon of chopped pickled peppers (optional)
- 1 cup cooked white or brown rice, chilled
- Two tablespoons of red wine vinegar
- One teaspoon of Dijon mustard
- Two tablespoons extra-virgin olive oil
Directions
- Toss the tuna with celery, onions, olives, capsicums, peppers (if you are using them), and rice together in a large bowl. In a small bowl, combine the olive oil, Dijon mustard, and red wine vinegar. Whisk to combine. Pour vinaigrette over the tuna-rice mixture and gently stir until well mixed.
