Italian Tuna-and-Rice Salad

Saved 0 Save to profile 0 Difficulty: Easy | Total Time: 45 mins | Makes: 4 to 6 servings Two simple pantry items—oil-packed tuna and rice—form the backbone of this healthy and versatile salad. Stir in briny chopped olives, sweet sun-dried tomatoes, and tart vinegar and serve this salad over a bed of salad greens, stuffed into a pita, or rolled up in lavash for an easy lunch or picnic dish. 1 cup long-grain white rice 1 1/4 cups water, plus more as needed 14 ounces high-quality oil-packed tuna, drained and flaked 1/3 cup coarsely chopped pitted green olives 1/3 cup coarsely chopped oil-packed sun-dried tomatoes 3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar Kosher salt Freshly ground black pepper Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Place the rice and measured water in a medium saucepan and bring to a boil over high heat. Cover with a tightfitting lid and reduce the heat to low. Simmer undisturbed until the rice is tender, about 15 minutes. Remove from the heat and let sit covered to steam, about 5 minutes. Fluff with a fork and transfer to a large bowl. Add the remaining measured ingredients, season with salt and pepper, and stir to combine. Serve warm, at room temperature, or chilled. Refrigerate in a container with a tightfitting lid for up to 3 days. via Latest Recipes from CHOW.com http://www.chow.com/recipes/30760-italian-tuna-and-rice-salad

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