Summer Rice Salad

Photo: flickr user toadstool ring

Ingredients

9 ounces canned tuna in oil, drained and flaked

7 ounces Swiss cheese, diced

4 tomatoes, seeded and diced

2 tablespoons capers, rinsed

3 tablespoons olive oil

juice of 1 lemon, strained

Cook the rice in plenty of salted, boiling water until tender, then drain, rinse under cold running water and drain again.

Meanwhile, put the tuna, cheese, tomatoes, and capers into a salad bowl. Add the rice and mix well so that it soaks up the flavors.

Whisk together the olive oil and lemon juice in a bowl, then pour the dressing over the salad and toss.

Finally, mix in the onions and artichokes.

From "The Silver Spoon" cookbook.

4.0

Wednesday, December 2, 2009 - 2:00am