A cold tapa, Summer Rice Salad.

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Description

Summer Rice Salad is actually a cold tapa, often served as an individual portion. I never serve it like that, for me it’s simply a nice summer salad. If you like canned tuna you’ll love it!

I found this salad recipe years ago when I was looking for more ways to use short grain rice when I first added it to my pantry. I bought the rice to make paella and risotto but you know how that goes, I don’t exactly make paella and risotto every week. I always try to find a few recipes to use any single ingredient in my pantry and keep the food moving. This is another recipe that uses short grain rice.

Homemade Mayo vs Store Bought

Whenever I serve anything with homemade mayonnaise everyone seems to go crazy for it like it’s the most amazing treat in the world. I like it but I’m just as happy making my Summer Rice Salad with store bought mayo or even the food-like substance called Miracle Whip. On the day we took this photo I happened to have homemade mayo in my fridge so that’s what I used.

PIN for later…

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Pimento vs Roasted Red Peppers

This recipe is adapted from Penelope Casas original tapas cookbook titled Tapas The Little Dishes of Spain. In her book she calls for pimento and not roasted red peppers. A pimento is a large, red, heart-shaped chile pepper that is said to be sweeter than a red pepper. You probably know pimentos as the pepper stuffed inside olives, the ones served in martinis.

In my experience pimentos sold in tiny jars turns to mush just getting them out of the jar. For this reason I recommend buying whole, roasted red peppers sold in a jar or roast your own.

Everyday to Gourmet – Summer Rice Salad

In my house this is one of the many seasonal salads I make, often only once a summer. I have a long list of salads and before I know it the next season is here and I’m on to another collection of delicious salads. Usually I make this Summer Rice Salad as part of an everyday dinner or a picnic, then enjoy the leftovers in my lunch.

To give the salad a gourmet presentation I packed it into a bowl and turned it out onto a plate. Decorated with red pepper strips and parsley, two of the salad ingredients, it looks perfect for a buffet table.

Holiday Tuna Rice Salad
Holiday Tuna Rice Salad -photo credit Jim Little

Let me know in the comments below what you thought of this rice salad.


More Recipes – Tapas and Salads

Ingredients

2 Tbsp olive oil
1 cup short-grain rice
1½ cups GF chicken broth
¼ tsp thyme
3-oz can white flaked tuna (170g)
2 Tbsp chopped parsley
2 Tbsp minced roasted red peppers
DRESSING
1 cup homemade mayonnaise (or store bought)
6 Tbsp ketchup
1 tsp pickle or caper juice
½ tsp GF Worcestershire sauce
freshly ground pepper
GARNISH – chopped fresh parsley

Directions

1
In a medium saucepan heat the oil over medium heat.
2
Add the rice and stir to coat with oil, about 1 minute.
3
Add chicken stock and thyme.
4
Bring to a boil, reduce heat to low, put the lid on and cook for 20 minutes. Remove from heat.
5
Transfer rice to a bowl and let cool completely.
6
Mix in tuna, parsley and roasted red pepper.
7
DRESSING
8
In a small bowl combine mayo, ketchup, pickle juice, Worcestershire sauce and pepper.
9
FINISHING
10
Fold the dressing into the rice mixture until combined. Serve in a bowl or packed into a bowl and turned out onto a platter. Garnish with roasted red pepper strips and chopped fresh parsley.

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Ingredients

Directions

  • 2 Tbsp olive oil
  • 1 cup short-grain rice
  • 1½ cups GF chicken broth
  • ¼ tsp thyme
  • 3-oz can white flaked tuna (170g)
  • 2 Tbsp chopped parsley
  • 2 Tbsp minced roasted red peppers
  • DRESSING
  • 1 cup homemade mayonnaise (or store bought)
  • 6 Tbsp ketchup
  • 1 tsp pickle or caper juice
  • ½ tsp GF Worcestershire sauce
  • freshly ground pepper
  • GARNISH – chopped fresh parsley
  1. In a medium saucepan heat the oil over medium heat.
  2. Add the rice and stir to coat with oil, about 1 minute.
  3. Add chicken stock and thyme.
  4. Bring to a boil, reduce heat to low, put the lid on and cook for 20 minutes. Remove from heat.
  5. Transfer rice to a bowl and let cool completely.
  6. Mix in tuna, parsley and roasted red pepper.
  7. DRESSING
  8. In a small bowl combine mayo, ketchup, pickle juice, Worcestershire sauce and pepper.
  9. FINISHING
  10. Fold the dressing into the rice mixture until combined. Serve in a bowl or packed into a bowl and turned out onto a platter. Garnish with roasted red pepper strips and chopped fresh parsley.