This gluten free version of Roy’s Tuna Pasta Salad is pretty ingenious if I do say so myself! I’m so excited to share it with all of my gluten free friends!
4 cups cooked rice, (See Note)
1 (4.5-ounce) can tuna in extra-virgin olive oil
1 cup frozen peas
½ cup chopped celery
1/3 cup chopped sweet yellow onion
2 tablespoons chopped chives
2 tablespoons chopped parsley
½ cup high quality extra-virgin olive oil
½ cup mayonnaise
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Once the rice is cooked, using a colander rinse the rice well. Set aside and drain well.
In a large bowl, add the rice, the tuna with its oil, frozen peas, celery, onion, herbs, olive oil and mayo. Using a spatula, toss to fully combine, from the bottom-up. Add salt and pepper. Add more if needed.
Cover and place in the refrigerator and let it sit for a couple of hours, but preferably over night for all the flavors to set.
Note: Before cooking your rice, rinse and drain well. This will remove the extra starch from the rice. In this recipe we recommend rinsing the rice before and after cooking.
Keywords: rice salad, tuna salad