“I used to get a tuna and rice salad at a small French bistro and was sad when the restaurant closed. I have been trying to find a similar recipe for years and finally found it from Debra Fioritto Weber. I made a few small changes, such as replacing gherkins with capers and adding tarragon to the vinaigrette.”
- Ready In:
- 30mins
- Ingredients:
- 19
-
FOR THE SALAD
-
1 1⁄4
cups long-grain white rice
-
3
hard-boiled eggs, coarsely chopped
-
3
medium tomatoes, coarsely chopped
-
2
tablespoons capers
-
4
ounces kalamata olives or 4 ounces nicoise olives, halved and pitted
-
1
(6 ounce) can tuna in water, drained
-
salt & freshly ground black pepper
-
FOR THE VINAIGRETTE
-
1
teaspoon kosher salt
-
1⁄2
teaspoon fresh ground pepper
-
1⁄8
teaspoon sugar
-
1⁄4
teaspoon dry mustard
-
1⁄2
teaspoon Dijon mustard
-
1⁄2
teaspoon lemon juice
-
1
teaspoon garlic, minced
-
2 1⁄2
tablespoons white wine vinegar
-
1⁄2
teaspoon tarragon
-
1
tablespoon extra virgin olive oil
-
5
tablespoons vegetable oil
-
2
tablespoons milk
directions
- Combine ingredients for the vinaigrette and whisk or shake well.
- Cook the rice according to package directions.
- Drain well and while still hot mix with some of the vinaigrette.
- Season with salt and pepper and let cool.
- When the rice is cool, add the remaining ingredients and vinaigrette.
- season with salt and pepper to taste.
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RECIPE SUBMITTED BY
I am a married mother of three and live up in the mountains near Salt Lake City, Utah. I love to cook almost as much as I love to eat!
