Rice Salad

Oh the beauty of simplicity. A simple rice salad tossed with tomatoes, chives and tuna. My mother would make this for our lunch growing up, and even though I would have loved to eat at the cafeteria like everyone else instead of bringing a lunch box, I am so grateful she didn’t give in. Instead of curly fries and an iceberg salad, I would get sushi, homemade bread and a piece of homemade cake. All my friends were drooling over my food. When I think about it, what was I complaining about?

Rice Salad
Serves 4

Preparation time: 15 min
Rest time: 30 min
Cook time: 10 min

2 cups of basmati rice
A handful or two of cherry tomatoes
One can of tuna
1/4 cup of chives, cut up
3-4 tbsp. of grapeseed oil
1 tbsp. of red wine vinegar
Salt and pepper

A handful or two of black or green olives

Cook the rice and let it cool. Place in the refrigerator until cold.
In a salad bowl, mix the vinegar with oil, salt and pepper.
Add the tuna, chives, tomatoes. Mix well.

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