Cold Rice with Tuna, Zucchini, and Lemon

Method6 steps

1. 1

   Step 1: Cook the brown rice (320 g) in plenty of boiling salted water for 12 minutes, or for the time directed on its package. Drain and season with some olive oil. Spread in a shallow container to cool promptly and refrigerate within two hours; chill before making the cold salad.

   Cook brown rice according to package · 12 minUses 320 g brown rice · Extra virgin olive oil to taste · Fine salt to taste · water for boiling rice

2. 2

   Step 2: Wash and trim the zucchini (350 g), cut lengthwise into slices and then into cubes about 1 cm (3/8 inch) wide.

   Uses 350 g zucchini

3. 3

   Step 3: Heat a drizzle of olive oil with the two garlic cloves for a minute. Add the prepared zucchini, season with salt and pepper and cook for a couple of minutes.

   Uses 2 clove garlic · Extra virgin olive oil to taste · Fine salt to taste · Black pepper to taste · 350 g zucchini trimmed and diced

4. 4

   Step 4: Pour the lemon juice (40 g) into the zucchini pan and cook for 2–3 minutes more. Let the zucchini cool. Mix the grated lemon zest into the cooled rice.

   Uses lemon zest (zest of one lemon) · 40 g lemon juice · zucchini sautéed briefly with garlic, oil, salt and pepper · brown rice cooked according to its package and drained

5. 5

   Step 5: Add the drained tuna, mint leaves (6) and cooled lemon zucchini to the seasoned rice.

   Uses 130 g tuna in oil · 6 mint leaves · cooled rice mixed with grated lemon zest · zucchini deglazed with 40 g lemon juice and cooled

6. 6

   Step 6: Mix well, adjust salt and pepper to taste and serve cold. Keep refrigerated until serving.

   Uses Fine salt to taste · Black pepper to taste · cooled rice and zucchini mixed with drained tuna and mint