This popular rice and tuna salad goes well with almost any fish, chicken or meat dinner.
Vary the salad by trying different vegetables for color and texture. (I alternate between using colored bell peppers or cooked peas and corn.) Chopped tomatoes, either plain or seasoned with a little salt and pepper, make a tasty garnish.
You might find that some Moroccans toss the salad with a light vinaigrette, but I like it best with the mayonnaise-based dressing below.
Serve Rice and Tuna Salad by itself or as part of a Traditional Moroccan Salad Plate.
Serves 4 to 6.
- 1 cup uncooked long grain white rice
- 1/4 to 1/2 cup finely chopped colored bell peppers (or other vegetables)
- 1/4 to 1/2 cup tuna
- 4 tablespoons vegetable oil (or use the oil from the tuna, if desired)
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice or vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Cook the rice according to the directions. (As a general rule, one cup of rice can be gently simmered, covered, in 2 1/4 cups water for about 25 minutes, until the water is absorbed.) Allow the rice to cool thoroughly before mixing the salad.
Place the cooled rice in a large bowl with the tuna and vegetables. In a small bowl, mix the mayonnaise with the oil, lemon juice, salt and pepper and add it to the rice. Gently stir to mix everything well. Refrigerate the salad for about two hours before serving.
