Cooked rice cooled and mixed with drained tuna, corn, cherry tomatoes and onion, with parmesan over the top. A good use for rice left over from another meal.
Cool the rice first
The second instruction says to let the rice stand, and then the third adds the tuna. Between those two sentences there should be a wait, and the recipe never said so.
Rice that is still warm does three things wrong at once: it heats the tuna until it smells cooked, it softens the cherry tomatoes until they collapse, and it draws water out of everything and then sits in it.
Spread it on a tray to speed it up. Cold to the touch all the way through is the standard.
Drain everything
A tin of corn and two tins of tuna carry a considerable amount of liquid between them, and rice absorbs whatever it is given.
Press the tuna against the lid of the tin. Tip the corn into a sieve and leave it a minute. It takes thirty seconds and it is the difference between a salad and a bowl of wet rice.
Leftover rice is ideal
This recipe is at its best with rice cooked the day before. It is already cold, the grains have firmed up and separated in the fridge, and it will not clump when the mayonnaise-free dressing goes through it.
Cooking rice specially means waiting for it to cool, which is most of the thirty minutes the card claims.
Parmesan at the table
The sixth step puts the parmesan on after serving rather than in the bowl, and that is deliberate.
Grated cheese stirred into cold damp rice sticks to itself and forms clumps. Scattered over a plated portion it stays as cheese.
More salads
- Tuna salad — the same tin, no rice.
- Russian salad — the mayonnaise one.
- Carrot and lettuce salad — with honey and mayonnaise.
- Colombian white rice — how to cook the rice for it.
Rice Salad FAQ
Yes, completely. Warm rice heats the tuna, softens the tomato and makes the whole bowl release water. The recipe only said to let it stand, which is not the same as letting it cool.
Spread it out on a tray in a thin layer. A mound of rice holds heat for a surprisingly long time, and the middle of it can still be warm half an hour later.
That is one of the best reasons to make this. Day-old rice is already cold and the grains have separated, which is exactly the texture a rice salad wants.
Because tinned liquid is the other thing that turns a rice salad wet. Rice keeps absorbing whatever is around it, so anything you add ends up in the grains.
At the table, over the served portions, which is what the sixth step says. Stirred into the bowl early it clumps against the damp rice instead of scattering.
The last step offers a splash of white wine with oregano to lift it, which is optional and unusual. It works as a dressing rather than as an alcohol.
📖 Recipe
Rice Salad with Tuna and Corn (Ensalada de Arroz)
Imprimir Pin ComentarIngredients
- 300 g rice
- 1 can corn (drained)
- 2 cans tuna (drained)
- ½ cup cherry tomatoes (halved)
- 1 onion (chopped)
- Oil
- Salt and pepper (to taste)
- Parmesan cheese (to finish)
Notas
Instructions
- Heat water in a pot and, when it boils, add the rice with a little oil and salt. Once the water has been absorbed, lower the heat and let it finish cooking.
- Once it is ready, let it stand and then cool completely before anything else goes in.
- Add the tuna and the corn, both well drained.
- Add the chopped onion and the cherry tomatoes, halved or cut smaller, and mix everything well.
- Serve immediately, or keep it in the fridge until you need it.
- Once it is served, scatter parmesan over the top.
- If you like, a splash of white wine with oregano lifts it.
Comments
No Comments