I tried rice salad for the first time when I came to France. I don’t think I realised such a thing existed, nor would I have considered it fit for a complete meal. But now . . . add a little cheese platter and a piece of fruit, and it’s a perfect meal for a summer day.
It’s also perfect as a shared dish for a barbecue.
I cooked two cups of rice, which gives about double that amount when it’s cooked. If you need a refresher course on how to make rice, I have a tutorial here.
Then I took a large bowl and started with a heaping tablespoon of dijon mustard. Don’t I always start with a heaping tablespoon of dijon mustard? It’s my second favourite ingredient, next to crème fraiche.
To that I added a tablespoon of balsamic vinegar and four tablespoons of olive oil. I kind of let it spill over, rather than measure it exactly.
When that was done, I added a family size tin of tuna. It was 400 grams with the water. I broke the tuna into pieces and mixed it with the sauce.
Then I added a can of corn, 3 diced tomatoes and a cup of olives chopped into pieces.
While I was waiting for the rice to finish cooking, I sautéed two small shallots in another tablespoon of olive oil. That takes a bit of the pungency away, while still adding excellent flavour to the dish.
When the rice was done, I added it while still hot. I find that it brings out the flavour and softens the tomatoes without cooking them.
Mix it all together.
And then I added the shallots and another tablespoon of balsamic vinegar, plus a half teaspoon of salt. And I mixed it all thoroughly.
And that’s it! Easy peazy nice and breezy. Time for a barbecue! 🙂
Speaking of which, do you know where the word barbecue comes from? It’s French for barbe au queue, which means from the beard to the tail. In other words, when you’re roasting a pig, the spike goes from one end to the other.
Sorry for the graphic description.
Um. Now back to the rice.
- 2 cups rice before it's cooked
- 1 heaping tablespoon of dijon mustard
- 2 heaping tablespoons of balsamic vinegar
- 5 heaping tablespoons olive oil (one used to cook the shallots)
- ½ teaspoon salt
- 1 cup olives chopped
- 3 tomatoes dices
- 1 can corn
- 1 large can of tuna
- 2 small shallots
- Cook the rice
- Mix the vinaigrette, saving 1T olive oil for shallots
- Mash the tuna
- Add the tomatoes, olives and corn
- Add the cooked rice, the shallots and salt
- Stir and serve.
- It tastes best still warm or room temperature. Do not put in the refrigerator.