Venezuelan Rice and Tuna Salad Recipe

Fresh, colorful, and ready in under 15 minutes, this Venezuelan rice and tuna salad is a complete, gluten-free lunch that tastes even better after it sits.

📝 Ingredients

• 2 cups day-old cooked basmati rice (370 g)
• 3 cans tuna in olive oil, drained (425 g)
• 2 cups canned corn kernels (310 g)
• 1 cup red onion, finely chopped (120 g)
• 3/4 cup red bell pepper, seeds and ribs removed, finelly chopped (90 g)
• 1 cup tomato, diced (150 g)
• 2 tablespoons jalapeño, finelly chopped (20 g)
• 1 cup cilantro, steems included, finelly chopped (40 g)
• 1/3 cup extra virgin olive oil (80 ml)
• 4 tablespoons red wine vinegar (60 ml)
• Salt and freshly ground black pepper (to taste)

👨‍🍳 Instructions

1. 1Drain the tuna and corn well. In a large bowl, combine the rice, tuna, corn, red onion, bell pepper, tomato, jalapeño, and cilantro. Toss well.
2. 2In a small bowl, whisk together the olive oil, vinegar, salt, and pepper until emulsified.
3. 3Pour the vinaigrette over the salad and mix until fully combined. Cover and refrigerate for at least 1 hour before serving.
4. 4Serve cold, straight from the fridge.