Rice Salad With Fresh Tuna

• 1 cup long-grain rice
• Salt
• 1/4 cup extra-virgin olive oil, or more to taste
• 1/2 small red onion, finely chopped
• 1 clove garlic, minced (optional)
• 1/4 cup chopped fresh mint leaves
• 1 cup packed, flaked cooked fresh tuna
• 1/4 cup dry white wine
• Freshly ground black pepper

1. Add rice to a large pot of boiling salted water.
2. When water returns to boil, cook until tender, about 15 minutes.
3. Drain well.
4. Place rice in a serving bowl, and fold in enough olive oil to keep it from sticking.
5. Stir in red onion, garlic and mint.
6. Fold in cooked tuna.
7. Add white wine and additional oil to taste.
8. Season to taste with salt and pepper; allow to marinate one hour.
9. Check seasonings before serving.

longgrain rice, salt, extravirgin olive oil, red onion, clove garlic, mint leaves, tuna, white wine, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5533 (may not work)