Tuna rice salad

Ingredients

- 200gr long-grain rice
- 450ml water
- 2 tins of tuna chunks in olive oil (drained)
- 1 small tin of sweetcorn (drained)
- 1/3 cup chopped sundried tomatoes
- 1/4 cup capers
- 1/2 cup mixed olives (pitted and halved)
- 1 cup good quality mayonnaise
- 1/4 cup good quality tartare sauce
- Juice of 1/4 of a large lemon (add or reduce to taste)
- 4 spring onions finely chopped
- 3 hard-boiled eggs (cooled, peeled and chopped)
- Sea salt and pepper to taste

Method

I start by boiling the rice in lightly salted water, fluffing it up with a fork until the water is fully absorbed and the rice is cooked. I then drain the rice to ensure there is no water left and set it aside to cool. In a large bowl, I mix the tuna chunks, sweetcorn, chopped sundried tomatoes, chopped spring onion, olives and capers and give them a good mix. Once the rice has cooled, I add it to the tuna mix together with the chopped, boiled eggs. In a separate small bowl, I mix the mayonnaise with the tartare sauce and lemon juice and taste to see if I need more of one of the ingredients to balance the flavour. When I’m happy with how the sauce tastes, I add it to the rice, tuna and vegetable mixture and fold in a few times to make sure everything is covered equally. I have a little taste and add seasoning as necessary.

This dish is something that we eat a lot of in Malta in Summer. It tends to be served at family gatherings, picnics or even as a packed lunch by the seaside. Everyone has their own recipe and their own favourite things to add, so go wild and make it your own. This recipe will serve 6 people generously.