Ingredients

• Ingredients
  1. 2 cups Texmati or basmati rice (14 ounces)
  2. Kosher salt
  3. 1/3 cup fresh lemon juice
  4. 1/4 cup extra-virgin olive oil
  5. 8 small scallions, thinly sliced
  6. 1/3 cup cornichons, thinly sliced
  7. 1/3 cup pitted Calamata olives, coarsely chopped
  8. 1/4 cup finely chopped flat-leaf parsley
  9. 2 large celery ribs, thinly sliced
  10. 2 tablespoons drained capers
  11. 1 teaspoon finely grated lemon zest
  12. Two 6-ounce cans imported tuna packed in olive oil, drained and left in chunks
  13. 2 hard-cooked eggs, thinly sliced
  14. Freshly ground pepper

Directions

1. In a large saucepan, bring 6 cups of water to a boil. Add the Texmati rice and 1 teaspoon of salt and cook over moderately high heat, uncovered, until tender, about 12 minutes. Drain the rice, shaking off the excess water. Let the rice cool slightly.
2. Meanwhile, in a large bowl, whisk the lemon juice with the olive oil. Stir in the scallions, cornichons, olives, parsley, celery, capers and lemon zest. Add the rice, tuna and eggs and toss gently. Season the salad with salt and pepper, transfer to a bowl and serve warm or at room temperature.

Make Ahead

The salad can be kept at room temperature for up to 4 hours.