Tuna salad with rice, sweet pepper and almonds
4 servings
30 minutes
Tuna salad with rice, sweet pepper, and almonds is a harmony of flavors and textures that embodies the spirit of Italian cuisine. Its roots trace back to Mediterranean gastronomy traditions where tuna and fresh vegetables form the basis of light and nutritious dishes. The tender rice adds softness to the salad while the sweet pepper contributes juiciness and a light caramel note after roasting. Crunchy almonds provide textural variety, while tangy gherkins and olives enhance the flavor of the sea fish. Homemade mayonnaise binds the ingredients together, giving richness and tenderness to the dish. It’s an ideal option for a light dinner or lunch that combines freshness, nutrition, and sophistication. The salad pairs wonderfully with a glass of white wine and crispy bread, creating an atmosphere of cozy Italian dining.
1
Rinse the rice and boil in salted water for 20 minutes.
- Rice: 100 g
- Salt: to taste
2
Prepare homemade mayonnaise from egg yolk, mustard, vegetable oil, vinegar, salt, and black pepper.
- Egg yolk: 2 pieces
- Mustard: 1 tablespoon
- Vegetable oil: 50 ml
- Vinegar: 2 tablespoons
- Ground black pepper: to taste
- Salt: to taste
3
Hold the sweet pepper over a strong flame and peel off the skin and seeds. Cut the flesh into small pieces.
- Sweet pepper: 1 piece
4
Wash the tomatoes, remove the seeds, and cut the flesh into small pieces.
- Tomatoes: 2 pieces
5
Chop the olives finely.
- Olive: 50 g
6
Chop the tuna fillet.
- Tuna: 200 g
7
Slice the gherkins into rounds.
- Gherkins: 2 pieces
8
Roast the almonds in a dry pan.
- Almond: 2 tablespoons
9
Combine all ingredients and dress with mayonnaise.
- Rice: 100 g
- Tuna: 200 g
- Sweet pepper: 1 piece
- Tomatoes: 2 pieces
- Gherkins: 2 pieces
- Egg yolk: 2 pieces
- Olive: 50 g
- Mustard: 1 tablespoon
- Almond: 2 tablespoons
- Vinegar: 2 tablespoons
- Vegetable oil: 50 ml