Italian-Style Tuna Rice Bowl
Italian-Style Tuna Rice Bowl
Use oil-packed tuna to make this fast, easy rice bowl for lunch.
Ingreadient
- 1 (5-ounce) can oil-packed tuna (such as Tonnino), drained and flaked into large pieces
- 1 celery stalk, thinly sliced (about 1/3 cup)
- 1/4 cup red onion, thinly sliced
- 1/4 cup pitted Castelvetrano olives, sliced
- 1 tablespoon capers
- 1 tablespoon chopped pickled peppers (optional)
- 1 cup cooked white or brown rice, chilled
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
Direction
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Combine the tuna, celery, onion, olives, capers, peppers (if using), and rice in a medium bowl and toss together. Combine the red wine vinegar, Dijon mustard, and olive oil in a small bowl and whisk to combine. Pour vinaigrette on top of tuna and rice mixture and stir gently until it is evenly mixed.
