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ST Tím Rice Salad with Tuna and Crunchy Vegetables
A cooled rice salad is different from a warm vegetable bowl: the grains are dressed lightly and combined with crisp raw vegetables. Tuna provides a convenient topping, while lemon and olive oil keep the dressing simple. The accompanying photograph illustrates the plating style with a different rice base.
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Estimated timing; cooked-rice recipes exclude cooking and chilling the rice beforehand.
Choosing Rice for This Dish
Try ST Tím as a brown-rice-style base for a rice salad. This is an eat-clean menu idea, not a promise of a specific calorie or glycaemic value.
Ingredients
- 350 g ST Tím rice, cooked and safely chilled
- 150 g canned tuna, drained
- ½ cucumber and 1 small carrot
- 80 g red cabbage and 3 radishes
- 1 tbsp olive oil, 1 tbsp lemon juice
- Parsley, pepper and a little salt
Method
Cook ST Tím beforehand using sample instructions. Cool promptly in a shallow container, refrigerate and use within 24 hours.
Wash vegetables, dry thoroughly and slice into fine strips or thin rounds. Drain tuna without crushing it.
Mix oil, lemon, pepper and a little salt. Toss only part of the dressing with the chilled rice, tasting before adding more.
Arrange rice, tuna and vegetables on plates. Finish with parsley and serve chilled, keeping any extra dressing separate.
Chef’s Notes
Dry vegetables are essential for a crisp salad. Add the tuna last so it stays in flakes, and prepare only the portions you can keep properly chilled.
Storage and Cooking Temperatures
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