Am I the only person who uses Sunday afternoons for weekly food prepping? Or, at least to get me through the following few days? Doubtful. I know there are more of you out there like me…the type of people that take great pride in being uber planful – especially when it comes to food prepping.
I have certain Sunday evening “go-to” meals that I know will turn into Monday, Tuesday & maybe even Wednesday lunches. Most of the time, these are pasta dishes, but Riso al Tonno (Rice Salad with Tuna) is another great alternative. That’s because it’s tasty, light & easy to cook in volume.
Keep this between you & me, but I’m a sucker for microwavable rice. It’s just so much more satisfying than waiting 45 min to 1 hr for traditional stovetop rice. I’ve always been satisfied with the quality, too.
I’m hesitant to admit this, because I’m usually all about being traditional and giving ingredients the love & attention they deserve. I have little guilt about this when it comes to rice for some reason. To each their own.
I recently discovered Trader Joe’s Frozen Organic Jasmine Rice, and it has made meal prepping so much easier. You can either heat it on the stove for about 10 minutes OR microwave it for about 3 minutes. Alternatively, you can use an Instant Pot OR rice cooker with uncooked rice for the same result.
The main player here is definitely the tuna, though. That’s why it’s important to use albacore tuna that’s been soaked in olive oil – not water. The olive oil not only makes the tuna tastier, but also more moist.
What is Giardiniera you ask? Think of it as the ultimate Italian condiment. Typically including bell peppers, cauliflower & carrots, this pickled vegetable mix is marinated in oil, vinegar, herbs & spices. You can find this at most grocery stores including Trader Joe’s & Whole Foods.
You can serve Riso al Tonno immediately, however I think it’s best served after being chilled for 2-4 hours. This allows the flavors of the tuna, vegetables & lemon to marinate & enhance the flavor of the rice.
Not only is it good for meal prepping, but also for a summer BBQ or gathering. That’s because you can make it ahead of time & serve to a large group of people.
It’s a win – win!
- 4 cups Cooked White Rice (jasmine or basmati)
- 15 oz Canned Albacore Tuna in olive oil
- 1 1/2 cups Frozen Green Peas
- 8.5 oz Giardiniera (Italian pickled vegetables)
- 1/4 cup Extra Virgin Olive Oil
- 1 Lemon
- Salt
- Ground Pepper
Drain & roughly chop the Giardiniera.
Combine chopped Giardiniera with cooked white rice, green peas & drained tuna.
Add olive oil, the juice of one lemon, salt & pepper.
The rice can be eaten immediately, but is best served after being chilled for 2-4 hours.
Garnish with fresh lemon wedge.
