Spanish Tuna, Egg and Rice Salad Recipe
This Spanish tuna, egg and rice salad is an everyday dish that often ends up in lunchboxes and on family dinner tables on hot days. It’s a bit like Polish chicken and rice salad, but lighter and more Mediterranean thanks to the olive oil and vegetables. It’s perfect as a chilled meal when you don’t feel like standing over the stove.
A simple, everyday Spanish-style salad that’s filling yet light, with pantry staples like tuna, rice and canned corn turned into a refreshing, Mediterranean meal.
Chef's tips
Make sure the rice is fully cooled and well drained so the salad doesn’t become sticky or watery. Don’t overmix once you add the eggs to keep nice, visible pieces in every portion.
How to serve
Serve well chilled in a deep plate or bowl, topped with extra chives or a drizzle of good olive oil. Pair with fresh tomatoes or a simple green salad for a complete meal.
Ingredients
- rice white, long-grain - 200 g
- tuna in olive oil about 120 g each - 2 cans
- eggs hard-boiled - 3 pieces
- red bell pepper medium - 1 piece
- canned corn drained - 150 g
- fresh cucumber medium - 1 piece
- green olives pitted, sliced - 60 g
- olive oil plus extra for the dressing - 3 tablespoons
- white wine vinegar - 1.5 tablespoons
- mustard mild or Dijon - 1 teaspoon
- salt to taste
- black pepper to taste
- chives chopped, for sprinkling - 2 tablespoons
Preparation
- Cook the rice in salted water according to the package instructions until soft but not mushy. Drain, rinse with cold water to cool it down and stop the cooking, then drain very well.
- Hard-boil the eggs (about 9–10 minutes from the moment the water starts boiling), cover with cold water, cool, peel and cut into larger cubes.
- Wash the pepper, remove the core and seeds, and dice finely. Wash the cucumber; if the skin is thick you can peel it, then cut into cubes of a similar size.
- Drain the tuna from excess oil (you can keep a little for the salad) and flake it into smaller pieces with a fork.
- In a large bowl, combine the cooled rice, pepper, cucumber, corn, olives, tuna and chopped eggs.
- In a small bowl, make the dressing: mix the olive oil, vinegar, mustard, a pinch of salt and pepper until you get a smooth, slightly thick dressing.
- Pour the dressing over the salad and gently toss so you don’t mash the eggs. Taste and adjust the seasoning with more salt and pepper if needed.
- Before serving, sprinkle the salad with chopped chives. It tastes best well chilled, after at least 30 minutes in the fridge.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku. Przed podaniem wymieszaj i ewentualnie dodaj odrobinę świeżej oliwy, bo ryż wchłania sos.
