1cupshort-grain ricesuch as imported Spanish or Arborio
3cupswater
Olive oil
Salt
2tablespoonsfinely chopped fresh cilantro or parsley
2tablespoonscanned or jarred white or light meat tunadrained and flaked
¼cupcooked peas
2tablespoonsfinely chopped pimiento
2tablespoonsthinly sliced scallions
2radishesthinly sliced
2tablespoonsfinely chopped pitted green olivespreferably Spanish
Dressing:
3tablespoonsextra-virgin olive oil
1tablespoonwine vinegar
Salt
Freshly ground black pepper
⅛teaspoonsugar
½teaspoonground sweet paprika
1garlic clovefinely chopped
1½teaspoonsfinely chopped fresh thyme or ¼ teaspoon dried thyme
Garnishes:
2largehard-boiled eggscut into wedges
8thin strips pimiento
8cooked white or green asparagus
12cherry tomatoes
12pitted black olivespreferably Spanish
Instructions
Cook the rice: In a medium saucepan, combine the rice, 3 cups water, a dash of olive oil, and salt.
Bring to a boil over high heat, then cover, reduce the heat to medium-low, and simmer for about 15 minutes or until almost al dente, tender yet still firm to the bite.
Drain the cooked rice in a fine-mesh strainer, rinse with cold water, and drain again.
Transfer the rice to a medium bowl.
Add the cilantro, tuna, peas, pimiento, scallions, radishes, and green olives to the bowl with the rice.
Gently fold to combine.
Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil, wine vinegar, salt, black pepper, sugar, paprika, garlic, and thyme.
Pour the dressing over the rice mixture and fold until well coated.
Season with additional salt and pepper if needed.
Let the salad sit for 30 minutes to allow the flavors to meld.
Transfer the salad to a serving bowl or platter.
Arrange the hard-boiled egg wedges, pimiento strips, cooked asparagus, cherry tomatoes, and black olives on top of the salad in an attractive pattern.
Serve at room temperature or refrigerate for at least 2 hours before serving cold.
Enjoy the vibrant and festive flavors of this Andalusian Fiesta Rice Salad!
Notes / Tips / Wine Advice:
Wine Advice:
A light and crisp Spanish Albariño or a Rosé would pair beautifully with this vibrant salad.