Tuna Rice Salad With Chermoula Sauce
Every great salad needs a great dressing, and the herby, garlicky, spicy chermoula sauce for this satisfying rice salad definitely fits the bill. Just mix up
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- ½ cup arborio rice or short grain white rice
- 15 oz. can cannellini beans or chickpeas, drained
- 1 cup chopped fresh tomatoes
- ¼ cup finely chopped celery
- 2 – 5 oz. cans Genova Yellowfin Tuna in Olive Oil, drained
- ½ cup Italian parsley leaves
- Chermoula Sauce
- ½ cup extra-virgin olive oil
- 1 cup fresh parsley leaves, finely chopped
- 1 cup fresh cilantro leaves, finely chopped
- 1 tablespoon fresh lemon juice
- 1 clove garlic, finely chopped
- ½ teaspoon fine sea salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
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