Italian Tuna-and-Rice Salad Recipe

• 1 cup long-grain white rice
• 1 1/4 cups water, plus more as needed
• 14 ounces high-quality oil-packed tuna, drained and flaked
• 1/3 cup coarsely chopped pitted green olives
• 1/3 cup coarsely chopped oil-packed sun-dried tomatoes
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Kosher salt
• Freshly ground black pepper

1. Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
2. Place the rice and measured water in a medium saucepan and bring to a boil over high heat.
3. Cover with a tightfitting lid and reduce the heat to low.
4. Simmer undisturbed until the rice is tender, about 15 minutes.
5. Remove from the heat and let sit covered to steam, about 5 minutes.
6. Fluff with a fork and transfer to a large bowl.
7. Add the remaining measured ingredients, season with salt and pepper, and stir to combine.
8. Serve warm, at room temperature, or chilled.
9. Refrigerate in a container with a tightfitting lid for up to 3 days.

longgrain white rice, water, tuna, green olives, tomatoes, extravirgin olive oil, red wine vinegar, kosher salt, freshly ground black pepper

Taken from www.chowhound.com/recipes/italian-tuna-and-rice-salad-30760 (may not work)