This is protein-packed, (energy-boosting, says Belinda) and full of flavour. Well, except for the dill. We are not huge dill fans in this household, to be frank - or anyone else for that matter :=) So I loaded up my slightly-less dillified version of this tasty salad with chives and parsley and dried oregano (I think).
Speaking of herbs reminds me of the gorgeous basil plants we used to have in the back garden, which were adored by the native bees when in flower (they seem to like blue flowers, like their blue bottoms). Nothing better than wafts of herby perfume coming in your windows.
Serves 4-6:
Ingredients:
Lemon dressing:
125 mL (1/2 cup) of EV olive oil
2 cloves of garlic, finely chopped
60 mL (1/4 cup) lemon juice, freshly squeezed
splash of balsamic vinegar
sea salt flakes, and freshly ground black pepper, to taste
Salad:
440g./2 cups cooked rice (Belinda says to use long grain, brown or white)
2 large stalks of celery, very thinly sliced
1 small, green capsicum (bell pepper), diced - small or large dice; you pick!
4 spring onions (scallions), thinly sliced - on the diagonal, if you wish
2 x 185g./6.5 oz tuna in oil, drained and flaked with a fork
a very large handful of dill, chopped see Notes
12 kalamata olives, more or less as you see fit
3 eggs, hard-boiled and roughly chopped see Notes
Sliced spring onions and extra dill, to serve
Lemon wedges, to serve (don't tell, but we didn't bother)
A handful of white and black sesame seeds, scattered over the top
Method:
Place the dressing ingredients into a jar, seal it, and give it a really, really good shaking - add more seasoning or lemon juice if you like
Grab a large bowl, and chuck in the rice, celery, capsicum, spring onion, tuna and herbs - and give it all a good mix
Now the dressing goes in, and you give that a jolly good stir
When you are going to eat this, add the olives and the chopped egg (keep aside a few olives and a bit of the egg for garnish, if you want)
Add some extra spring onion, herbs, chopped egg and lemon wedges to serve (optional)
And the optional sesame seeds, if using
Notes:
Mr P. and I are not huge fans of dill, so I added chives and parsley too, and less of the dill :=)
Mr P. has started boiling eggs with boiling water first, rather than from cold: he boils the water on the stovetop, then lowers the eggs (carefully) into the water - 6 minutes for soft-boiled, 7-8 for hard(er) yolks
Wonderful recipe! Seems to be the day to use tinned tuna! :) While we like dill, I also like your use of other herbs! David (C&L)
ReplyDeleteEggs, tuna and olives...all my favourite. Why don't you two eat meat? I absolutely love meat and eat them daily...lots of them.
ReplyDeleteThis looks wonderful. So appetizing!
ReplyDeleteHttp://www.chefmimiblog.com
Looks delicious. I'm a big fan of rice salads. And i fully endorse your subbing out the dill. I'm not a fan, either... !
ReplyDeleteLooks good but I know my husband would not eat it...even without the eggs, but it looks lovely to me. I love dill - possibly my favourite herb.
ReplyDeleteDave is not a fan of dill either! I have an egg boiler. One of my best buys as I keep not quite hard boiled eggs in the fridge for snacking and make 6 at a time. They don't need a timer or to wait for the water to boil.
ReplyDeleteTandy (Lavender and Lime) https://tandysinclair.com
Am laughing at David's comment as have taken up far too much space on his super tuna post this morning! Absolutely love your recipe - well, for me it is brown rice and a huge handful of dill I could not live without - truly > in Northern European cooking it comes first, second and third and then chives and parsley :) ! OK - back to Formula ! car racing in Melbourne - so hoping for a Piastri win !!!
ReplyDeleteMy kind of salad! Thank you for sharing! I will add the dill!
ReplyDelete