Tuna and Rice Salad

Arborio rice is a short grain rice typically used in risotto.  It is firm and chewy.  Arborio rice is used as the base for Tuna and Rice Salad. This salad can be assembled in 20 minutes before you go to bed or before you leave for work in the morning.  Combine well and then refrigerate until dinner.  

Tuna and Rice Salad

Serves 6

1/4 cup olive oil

3 tablespoons lemon juice

1 clove garlic, finely chopped

1/2 teaspoon salt

2 1/4 cups low-sodium chicken broth

2 cups Arborio Rice

1 (12 ounce) bag frozen broccoli florets, thawed

2 5-oz. cans tuna packed in water, drained

1/2 cup black olives, halved

1/4 cup finely chopped fresh parsley

Whisk together olive oil, lemon juice, garlic and 1/2 teaspoon salt in a small bowl.  Bring broth to a boil in a heavy pan. Stir in rice, cover, reduce heat to low and simmer until tender, 12 to 15 minutes. Let cool.  Fluff with fork.

Transfer rice to a bowl and stir in broccoli, tuna, olives and parsley. Toss with dressing to coat. Season with additional salt, if desired. Serve immediately, or cover and refrigerate for up to 1 day.