Tuna-Rice Salad Valenciana

Tuna-Rice Salad Valenciana Recipe - USA | Ingredients: rice, celery, stuffed olives, dill pickles, tuna, and more!

Region / culture: USA | Servings: 4

Introduction

Tuna-Rice Salad Valenciana is a delicious and refreshing dish that combines the flavors of tuna, rice, and a tangy mayonnaise dressing. This salad is perfect for a light lunch or dinner, and can be easily customized to suit your taste preferences.

History

Tuna-Rice Salad Valenciana is a popular dish in the Philippines, where it is often served as a side dish or as a main course. The dish is believed to have originated in the province of Valencia, where it was traditionally made with locally caught tuna and rice. Over time, the recipe has evolved to include a variety of ingredients, such as celery, olives, and pickles, to create a flavorful and satisfying salad.

Ingredients

2 cups cooked rice
1 cup sliced celery
0.25 cup sliced stuffed olives
0.25 cup chopped dill pickles
0.25 tsp salt
0.13 tsp ground black pepper
1 x 6.5 oz (184 g) can tuna in water, drained and flaked
0.5 cup mayonnaise
2 tbsp chili sauce
1 tbsp lemon juice
2 tbsp capers for garnish (optional)
sliced stuffed olives for garnish (optional)

How to prepare

In a bowl, combine rice, celery, olives, pickles, salt, and pepper.
Add tuna to the rice mixture and toss lightly.
Allow the mixture to cool.
Spoon the mixture into serving dishes.
In a separate bowl, blend mayonnaise, chili sauce, and lemon juice.
Pour the mayonnaise mixture over the individual salads.
Garnish with capers and sliced [ingredient], if desired.

Variations

Add diced avocado or hard-boiled eggs to the salad for extra creaminess and protein.
Substitute the chili sauce with hot sauce or sriracha for a spicy kick.

Cooking Tips & Tricks

Be sure to cook the rice according to package instructions to ensure that it is fluffy and not mushy.

- You can use fresh tuna or canned tuna for this recipe, depending on your preference.

- Feel free to add other ingredients to the salad, such as diced bell peppers, onions, or cherry tomatoes, to customize the dish to your liking.

Serving Suggestions

Serve the Tuna-Rice Salad Valenciana on a bed of lettuce or mixed greens for added freshness.

- Pair the salad with crusty bread or crackers for a complete meal.

Cooking Techniques

Be sure to flake the tuna with a fork to ensure that it is evenly distributed throughout the salad.

- Mix the mayonnaise dressing gently to avoid breaking down the ingredients.

Ingredient Substitutions

You can use brown rice or quinoa instead of white rice for a healthier option.

- Substitute the dill pickles with sweet pickles for a different flavor profile.

Make Ahead Tips

You can prepare the salad mixture ahead of time and store it in the refrigerator until ready to serve.

- Wait to add the mayonnaise dressing until just before serving to prevent the salad from becoming soggy.

Presentation Ideas

Garnish the Tuna-Rice Salad Valenciana with fresh herbs, such as parsley or cilantro, for a pop of color. - Serve the salad in individual bowls or on a platter for a beautiful presentation.

Pairing Recommendations

Pair the Tuna-Rice Salad Valenciana with a glass of chilled white wine or a refreshing iced tea.

- Serve the salad alongside grilled chicken or fish for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover Tuna-Rice Salad Valenciana in an airtight container in the refrigerator for up to 2 days.

- To reheat, gently warm the salad in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

290

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 2g

- Sugars: 1g

Fats

- Total Fat: 14g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin A: 2%

- Vitamin C: 4%

- Calcium: 2%

- Iron: 6%

Alergens

This recipe contains fish (tuna) and eggs (mayonnaise), which may be allergens for some individuals.

Summary

This Tuna-Rice Salad Valenciana is a balanced dish that provides a good source of carbohydrates, fats, and proteins. It also contains essential vitamins and minerals, making it a nutritious option for a meal.

Summary

Tuna-Rice Salad Valenciana is a flavorful and nutritious dish that is perfect for a light and refreshing meal. With a combination of tuna, rice, and a tangy mayonnaise dressing, this salad is sure to be a hit with your family and friends. Enjoy this delicious dish as a side or main course, and feel free to customize it with your favorite ingredients.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Tuna-Rice Salad Valenciana. It was a hot summer day, and I was rummaging through my old recipe box, looking for something new and exciting to try. As I flipped through the fading index cards and yellowed newspaper clippings, I came across a small, handwritten note tucked into the corner of the box. The note simply read, "Tuna-Rice Salad Valenciana - a taste of Spain in every bite."

Intrigued by the mysterious note, I pulled out the recipe card and examined it closely. The ingredients were simple yet intriguing - canned tuna, cooked rice, olives, bell peppers, tomatoes, and a variety of spices and herbs. The instructions were straightforward, but there was something about the combination of flavors that piqued my interest. I knew I had to give it a try.

I set to work gathering the ingredients and preparing the dish. As I chopped the fresh vegetables and mixed them together with the tuna and rice, the kitchen filled with the aroma of garlic, paprika, and a hint of saffron. The colors of the dish were vibrant and inviting, like a painting of a bustling Spanish marketplace.

As the salad came together, I couldn't help but think back to the time I spent in Spain many years ago. I had visited the bustling streets of Valencia, where the air was filled with the sounds of laughter, music, and the sizzle of street food being cooked on open grills. The flavors of the Tuna-Rice Salad Valenciana transported me back to those magical days, and I felt a sense of nostalgia wash over me.

I served the salad for dinner that night, accompanied by a crisp glass of white wine and a fresh baguette. My family's eyes lit up as they took their first bites, savoring the combination of flavors and textures. The tuna was tender and flaky, the rice was fluffy and fragrant, and the vegetables added a burst of freshness and color.

As we ate, we talked and laughed, sharing stories and memories from our past. The Tuna-Rice Salad Valenciana became more than just a dish - it became a symbol of our shared experiences and the bonds that held us together.

In the days that followed, I made the salad again and again, perfecting the recipe and tweaking it to suit our tastes. Each time I made it, I felt a sense of connection to the unknown person who had written the recipe so many years ago. I imagined them in their own kitchen, lovingly preparing the dish for their own family, passing down a tradition that would live on through the generations.

And now, as I sit here writing this story, I realize that I am doing the same. I am passing down the recipe for Tuna-Rice Salad Valenciana to my own family, sharing a piece of myself and my experiences with them. The recipe may have come from a stranger, but it has become a part of our family's culinary heritage, a link to our past and a promise for the future.

So the next time you find yourself feeling curious and adventurous in the kitchen, don't be afraid to try something new. You never know what delicious surprises you might discover, or what memories you might create along the way. And who knows, maybe one day your own family will be telling stories about the day you first made Tuna-Rice Salad Valenciana.