Portuguese Tuna Rice Salad Recipe: The Ultimate Quick Meal

1. Boil the rice in plenty of salted water for 10 minutes. Drain and rinse under cold water to stop the cooking process.
2. Cook the peas in boiling water for 5 minutes. Drain and rinse them under cold water.
3. Grate the carrot into thin strands and cut the cherry tomatoes into halves or quarters.
4. Drain the corn and rinse it with fresh water.
5. Boil the eggs for 10 minutes, peel them, and set aside.
6. Slice the pitted olives into rings.
7. In a small bowl, whisk together the mayonnaise, the olive oil from two of the tuna cans, vinegar to taste, salt, and pepper to create the dressing.
8. In a large mixing bowl, combine the well-drained rice, tomatoes, corn, olives, carrot, peas, and 3 cans of drained tuna. Add a portion of the prepared dressing and toss everything together until well coated.
9. Top the salad with the remaining can of tuna, the boiled eggs cut into wedges, and a few extra olives. Add more dressing if needed.
10. Place in the refrigerator to chill before serving this delicious salad.

Recommended Drink Pairings:

A crisp, chilled Portuguese Alvarinho from the lush Minho region beautifully cuts through the heavy richness of the oily tuna and mayonnaise. Its bright, zesty citrus notes wonderfully complement the crisp garden vegetables and the tangy vinegar dressing. For a non-alcoholic alternative, a sparkling iced tea with fresh mint provides exceptional, cooling refreshment.

Adapted from a Recipe by: 7gramasdeternura.com