Nicoise Rice Salad

June 3, 2011 § 1 Comment

I just love Jasmine rice.  It has this wonderful, nutty flavor that just regular white rice doesn’t have.  If you aren’t a fan of Jasmine rice or don’t have any, feel free to make this with the kind of rice you do like or have but know this – you are missing out on something good.  I originally made this with only one can of tuna.  FYI…one can isn’t enough.  Two cans are a must for this salad.  

Nicoise Rice Salad

  • 1 cup Jasmine rice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/3 cup fresh green beans
  • 1 large tomato, seeded and cut into chunks
  • 1/4 cup kalamata olives, chopped
  • 2 teaspoons capers
  • 2 tablespoons chopped italian parsley
  • 2 cans – 5 oz. chunk light tuna in oil
  • 2 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/8 teaspoon fresh ground pepper

In a 4 qt. pan, bring to a boil 2 cups of water, 1/2 teaspoon lemon zest and 1/2 teaspoon salt.  Once water is boiling, add the cup of jasmine rice.  Bring back to a boil, then reduce heat to a simmer.  Cook on simmer for 20 minutes.  Spread rice out on a baking sheet and let cool to room temperature.

Bring to a boil 4 cups of water in a 2 qt. pot.  Wash the green beans and cut the ends off.  Add to water.  Cook in boiling water for about 3 minutes.  Remove beans and submerge them in an ice bath until cool.  Remove and let dry on a paper towel.  Cut them in half.  Place into medium size bowl.  Chop the seeded tomato, olives and parsley.  Add them to bowl.  Add capers, drained tuna and rice. 

In a small bowl, combine the lemon juice, pepper and extra virgin olive oil.  Stir until combined.  Pour over ingredients.  Carefully, toss to coat trying not to break up the tuna too much.  Serves 4 – 6.

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