Description
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!
Ingredients
- 4 cups cooked rice (See Note)
- 2 (4.5-ounce) cans of tuna in extra-virgin olive oil
- 1 ½ 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
- ¾ cup mayonnaise
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Once the rice is cooked, using a colander rinse the rice well. Set aside and drain well.
- Put a small pot of water to boil and blanche the frozen peas for 3o seconds. Remove the peas, rinse under cold water, and drain.
- In a large bowl, add the rice, the tuna with its oil, 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.
Notes
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 489
- Sugar: 1.7 g
- Sodium: 303.4 mg
- Fat: 35.1 g
- Carbohydrates: 39.9 g
- Protein: 4.5 g
- Cholesterol: 7.7 mg