Tuna Rice Salad with Chermoula Sauce
Every great salad needs a great dressing, and the herby, garlicky, spicy chermoula sauce for this satisfying rice salad definitely fits the bill. Just mix up the chermoula, toss it with cooked rice, white beans, fresh veggies, and our olive oil-packed tuna, and lunch—or dinner—is sorted.
25 Minutes Total Time
4 Servings
Ingredients
- ½ cup arborio rice or short grain white rice
- 15 oz. can cannellini beans or chickpeas, drained
- 1 cup chopped fresh tomatoes
- ¼ cup finely chopped celery
- 2 – 5 oz. cans Genova Yellowfin Tuna in Olive Oil, drained
- ½ cup Italian parsley leaves
Chermoula Sauce
- ½ cup extra-virgin olive oil
- 1 cup fresh parsley leaves, finely chopped
- 1 cup fresh cilantro leaves, finely chopped
- 1 tablespoon fresh lemon juice
- 1 clove garlic, finely chopped
- ½ teaspoon fine sea salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
Directions
- To make the sauce, put all ingredients in a medium bowl and stir to blend. Set aside.
- Cook the rice in a medium saucepan of boiling water until al dente, about 15 minutes. Drain and transfer to a serving bowl.
- Add the beans, tomatoes, celery, Genova Yellowfin Tuna and parsley leaves, then toss gently. Spoon 2-3 tablespoon of the chermoula sauce over and toss again. Serve with additional sauce on the side.
