Italian-Style Tuna Rice Bowl
- 1 (5-ounce) can oil-packed tuna (such as Tonnino), drained and flaked into large pieces
- 1 celery stalk, thinly sliced (about 1/3 cup)
- 1/4 cup red onion, thinly sliced
- 1/4 cup pitted Castelvetrano olives, sliced
- 1 tablespoon capers
- 1 tablespoon chopped pickled peppers (optional)
- 1 cup cooked white or brown rice, chilled
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
Combine the
tuna, celery, onion, olives, capers, peppers (if using), and rice in a medium
bowl and toss together. Combine the red wine vinegar, Dijon mustard, and olive
oil in a small bowl and whisk to combine. Pour vinaigrette on top of tuna and
rice mixture and stir gently until it is evenly mixed.