Rice Salad with Tuna and Corn (Ensalada de Arroz)
Cooked rice cooled and mixed with drained tuna, corn, cherry tomatoes and onion, with parmesan over the top. Thirty minutes, four servings, and it is a good use for rice left over from another meal.
Servings: 4
Calories: 439kcal
Ingredients
- 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
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.
Notes
Cool the rice completely before anything else goes in. Warm rice heats the tuna, softens the tomato and makes the whole bowl weep water, and there is no recovering from it. Spread it out on a tray if you are in a hurry: a mound of rice holds its heat for a surprisingly long time. Drain the tuna and the corn properly for the same reason. Tinned liquid is the other thing that turns a rice salad into a wet one. This is also what to do with rice left over from a previous meal, which is already cold and already separated. Add the parmesan at the table rather than in the bowl, which is what the sixth step is getting at: mixed in early it clumps against the damp rice.
Nutrition
Calories: 439kcal | Carbohydrates: 73g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 916mg | Potassium: 393mg | Fiber: 3g | Sugar: 3g | Vitamin A: 174IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 2mg