Tuna Rice Salad

(4 servings)

If you are looking for alternatives to potato and pasta salads, consider making a rice salad. In addition to being a nice change, they are relatively easy to make and will keep refrigerated for a couple of days.

5-6 cups lightly salted water
1 cup white long grain rice
1 5oz tin tuna packed in water, drained and flaked
3-4 small dill pickles, diced
1/4 large red onion, diced
2 tbsp fresh dill, chopped
2 tbsp pimentos, chopped
2 tbsp olive oil
1 lemon
freshly ground black pepper, to taste
salt, if needed

Bring about 5 -6 cups of lightly salted water to a boil. Stir in the rice and simmer for about 10-15 minutes or until the rice is tender.

Rinse the rice under cold water and drain. Place into a salad bowl.

Add the tuna, pickles, red onion, dill and pimentos. Drizzle the olive oil over the mixture and squeeze the juice from half a lemon to start. Grind pepper over everything and toss.

Check and adjust the seasoning as you toss the salad, adding more lemon juice, ground pepper or chopped dill, as needed.  I usually don't add more salt because the rice was simmered in salted water and pickles are usually salty as well, but check just in case.

This salad will keep refrigerated for a few days, just bring to room temperature and fluff up with a fork.