I decided to suggest this one because the theme is summer salad and nothing is more refreshing than a tuna rice salad. You'll find all the beautiful colors of the sun in it. Lighter than classic Niçoise salad, this Camargue rice version stays fresh longer and preps ahead beautifully. The turmeric adds a subtle peppery note that makes all the difference. Perfect for picnics and buffet spreads.
Share

Ingredients for 6 servings

servings
  • 14 oz (400 g) of Camargue rice
  • 7 oz (200 g) of fresh peas (or frozen)
  • 10.5 oz (300 g) of organic corn kernels
  • 5.75 oz (160 g) of pitted green olives, sliced
  • 9 oz (260 g) of whole natural organic tuna, roughly crushed
  • 3 ripe tomatoes, blanched
  • 6 fresh eggs
  • 0.3 cup (8 cl) of soy sauce
  • 0.4 cup (10 cl) of good olive oil
  • 2 juices of untreated lemons
  • 1 teaspoon of turmeric
  • Salt and pepper