Salad/Sardinian Rice Salad

By latin1

Ingredients

• 2 cups (14 oz) Texmati or basmati rice
• Kosher salt
• 1/3 cup fresh lemon juice
• 1/4 cup olive oil
• 8 small scallions, thinly sliced
• 1/3 cup cornichons, thinly sliced
• 1/3 cup pitted Calamata olives, coarsely chopped
• 1/4 cupfinely chopped parsley
• 2 large celery ribs, thinly sliced
• 2 tbsp drained capers
• 1 tsp finely grated lemon zest
• Two (6 oz) cans tuna, drained and left in chunks
• 2 hard cooked eggs, thinly sliced
• freshly ground pepper

Details

Servings 6

Preparation

Step 1

In a large saucepan, bring 6 cups of water to boil. add the Texmati rice and 1 tsp salt and cook over moderately high heat for about 12 minutes. Drain the rice, shaking off excess water. let the rice cool slightly.
Meanwhile, in a large bowl, whisk the lemon juice with the olive oil. Stir in scallions, cornichons, olives, parsley, celery, capers and lemon zest. add the rice, tuna and eggs and toss gently. Season the salad with salt and pepper, transfer to a bowl and serve warm or at room temperature. The salad can be kept at room temperature for up to 4 hours.