Ingredients
1 1/2 c. RICE
1/4 c. pine nuts
c. drained and chopped oil-packed sun-dried tomatoes
2 tbsp. drained capers
c. chopped red onion (about 1/2 small onion)
One can tuna
One anchovy fillets
1/4 c. olive oil
1 tbsp. lemon juice
2 tbsp. red- or white-wine vinegar
3/4 tsp. salt
1/2 tsp. fresh-ground black pepper
1/4 c. thin-sliced basil or mint leaves
Preparation
Step 1Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Rinse with cold water and drain thoroughly. Put the rice in a large glass or stainless-steel bowl.Step 2Meanwhile, in a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the pine nuts in a 350° oven for 5 to 10 minutes.Step 3Stir the toasted pine nuts, the sun-dried tomatoes, capers, onion, tuna and anchovies into the rice. Toss the rice salad with the oil, lemon juice, vinegar, salt, pepper and basil.Step 4Variations:
If you’d like more anchovy flavor, use some of the oil from the anchovy tin in place of some of the olive oil.
Add a handful of chopped pitted green or black olives.Step 5Wine Recommendation: The wine scene on the sun-baked island of Sicily is dominated by a few large players, one of which is the firm of Regaleali. Their inexpensive rosé is a delight and an appropriate choice for this salad.
