Venezuelan Rice and Tuna Salad Recipe

Plato ovalado de color azul relleno de ensalada de arroz con maíz, hierbas picadas y verduras rojas y verdes cortadas en dados, con una cuchara para servir al lado.

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Venezuelan Rice and Tuna Salad Recipe

Fresh, colorful, and ready in under 15 minutes, this Venezuelan rice and tuna salad is a complete, gluten-free lunch that tastes even better after it sits.

Prep Time15

Regrigeration1

Total Time1 15

Course: Salads

Cuisine: Venezuelan

Diet:

Servings:

Calories: 403kcal

Ingredients

For the salad:

2 cups day-old cooked basmati rice 370 g
3 cans tuna in olive oil, drained 425 g
2 cups canned corn kernels 310 g
1 cup red onion, finely chopped 120 g
3/4 cup red bell pepper, seeds and ribs removed, finelly chopped 90 g
1 cup tomato, diced 150 g
2 tablespoons jalapeño, finelly chopped 20 g
1 cup cilantro, steems included, finelly chopped 40 g

For the vinaigrette:

1/3 cup extra virgin olive oil 80 ml
4 tablespoons red wine vinegar 60 ml
Salt and freshly ground black pepper to taste

Instructions

Drain the tuna and corn well. In a large bowl, combine the rice, tuna, corn, red onion, bell pepper, tomato, jalapeño, and cilantro. Toss well.
In a small bowl, whisk together the olive oil, vinegar, salt, and pepper until emulsified.
Pour the vinaigrette over the salad and mix until fully combined. Cover and refrigerate for at least 1 hour before serving.
Serve cold, straight from the fridge.

Notes

Nutritional values are approximate and were calculated automatically with WordPress Recipe Maker. They may vary depending on the specific ingredients and brands used.
This recipe is naturally gluten-free. Check the labels on your canned tuna and vinegar to be sure.
Keeps up to 3 days in the fridge in an airtight container. Freezing is not recommended.
This salad gets better with time. If you can, make it the night before for a ready-to-go lunch that tastes even better the next day.

Nutrition