• Fast

Ingredients

1. 1 1/2 cups rice
2. 1/4 cup pine nuts
3. 1/3 cup drained and chopped oil-packed sun-dried tomatoes
4. 2 tablespoons drained capers
5. 1/3 cup chopped red onion (about 1/2 small onion)
6. 1 6-ounce can tuna, drained
7. 1 2-ounce tin anchovy fillets, drained and minced
8. 1/4 cup olive oil
9. 1 tablespoon lemon juice
10. 2 tablespoons red- or white-wine vinegar
11. 3/4 teaspoon salt
12. 1/2 teaspoon fresh-ground black pepper
13. 1/4 cup thin-sliced basil or mint leaves

Directions

1. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Rinse with cold water and drain thoroughly. Put the rice in a large glass or stainless-steel bowl.
2. Meanwhile, in a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the pine nuts in a 350° oven for 5 to 10 minutes.
3. Stir the toasted pine nuts, the sun-dried tomatoes, capers, onion, tuna, and anchovies into the rice. Toss the rice salad with the oil, lemon juice, vinegar, salt, pepper, and basil.

Notes

Variations

• If you'd like more anchovy flavor, use some of the oil from the anchovy tin in place of some of the olive oil.
• Add a handful of chopped pitted green or black olives.