Cold rice with tuna and mayonnaise
6 servings
100 minutes
Cold rice with tuna and mayonnaise is an elegant and refined dish of French cuisine that harmoniously combines the tenderness of rice, the zest of tuna, and the softness of homemade mayonnaise. Its creation dates back to the tradition of preparing simple yet exquisite cold appetizers in France, where presentation plays a key role. The dish has a balanced flavor – light creaminess from the mayonnaise, rich marine notes from the tuna, and freshness from salad and tomatoes. It is perfect for a summer dinner or festive table, especially when paired with white wine. The compacted and chilled rice forms a beautiful shape, while garnishing with lettuce leaves, egg, and tomatoes gives it an appetizing appearance. This is not just an appetizer but a true gastronomic composition that impresses not only with its taste but also with its presentation.
1
Make mayonnaise: place the yolks in a bowl with vinegar and a pinch of salt. Whisk lightly, then gradually add the oil while continuously whisking.
- White wine vinegar: 2 tablespoons
- Salt: to taste
- Sunflower oil: 750 ml
2
Bring a pot of unsalted water to a boil. Add rice, stir with a wooden spoon, and cook on high heat for 12-15 minutes until the rice is soft. Drain the rice in a large colander and rinse well under cold water. Transfer to a large bowl, add salt, and mix.
- Long-grain rice: 500 g
- Salt: to taste
3
Crush the tuna with a fork and set aside a small portion. Mix the rest with the rice along with 2/3 of the mayonnaise.
- Canned tuna in brine: 250 g
- Sunflower oil: 750 ml
4
Grease the insides of a round mold with vegetable oil, add rice, pack it tightly, cover with film, and refrigerate for at least 1 hour.
- Vegetable oil: 1 tablespoon
5
Before serving, run a knife blade along the inner edge of the mold and flip the rice onto a round serving plate. Top the rice mound with the remaining mayonnaise, garnish the dish with lettuce leaves, leftover tuna pieces, tomato slices, and hard-boiled egg. Serve immediately.
- Sunflower oil: 750 ml
- Green salad leaves: 0.5 bunch
- Canned tuna in brine: 250 g
- Tomatoes: 3 pieces
- Chicken egg: 3 pieces
