RICE SALAD WITH TUNA AND CAPERS (for eight)

 

salt and freshly ground pepper

4 cups cooked long grain white rice

2 cans tuna, preferably Italian olive oil packed

¼ cup fresh lemon juice or white wine vinegar

¼ cup extra virgin olive oil

1-1/2 tablespoons capers, rinsed

½ cup chopped, fresh flat leaf (Italian) parsley

½ cup chopped fresh basil, plus whole leaves for garnish

½ cup chopped fresh cilantro

 

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1. You can cook the rice the day before making the salad and refrigerate it, covered, overnight. Let the rice come to room temperature before assembling and serving he salad.

2. Drain the tuna of excess oil, transfer to a bowl and flake with a fork.

3. In a large bowl, stir together the lemon juice, oil, 1 teaspoon salt and 1 teaspoon pepper. Add the rice, tuna, capers, parsley, chopped basil and cilantro and mix gently.

4. Transfer the salad to a serving bowl and garnish with whole basil leaves.

NOTE: To make individual servings, cut large tomatoes in half and scoop them out, leaving a shell. Fill the halves with heaping portion of the salad and garnish each serving with a basil leaf.

 

adapted from The Williams Sonoma Cookbook