Summer salad season begins - with Rice & Tuna Salad
In a salad bowl mix together 3 cups cooked brown basmati rice, 1 can of best quality tuna (look out for either French, Italian, or Spanish brands where the tuna has been poached in olive oil) mixed with 2 tbs mayonnaise, 4 finely chopped white anchovies, 1/4 chopped black olives, 1 cup chopped ripe tomatoes, the juice of 1 lemon, 2 tbs olive oil, 1/4 chopped pistachios, salt and pepper.
Serve with half a dozen boiled and halved quail’s eggs sprinkled with paprika (or a couple regular eggs quartered will do fine), 1 sliced avocado and a large handful of lamb’s lettuce.
Note: this salad is best eaten if it hasn’t been refrigerated and is served at room temperature - i.e. to match a warm summer day.
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