Recipes Sardinian Rice Salad Be the first to rate & review! The inspiration for this salad was a trip Paula Disbrowe and David Norman took to Sardinia. The celery is traditional, but shaved radishes or carrots can also be used. More Terrific Salads By David Norman and Paula Disbrowe Paula Disbrowe Paula Disbrowe writes about the endless adventure of food and travel. She has written or co-written seven cookbooks, including Food52 Any Night Grilling. Her next book, Thank You For Smoking, will be published by Ten Speed in March. Her first book, Cowgirl Cuisine, chronicles the adventure of leaving New York City to cook on a ranch in The Texas Hill Country. She lives in Austin, Texas, with her husband David Norman, children Flannery and Wyatt, a menagerie of animals, and a growing collection of grills and smokers. Food & Wine's Editorial Guidelines Updated on December 3, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 40 mins Yield: 6 Ingredients 2 cups Texmati or basmati rice (14 ounces) Kosher salt 1/3 cup fresh lemon juice 1/4 cup extra-virgin olive oil 8 small scallions, thinly sliced 1/3 cup cornichons, thinly sliced 1/3 cup pitted Calamata olives, coarsely chopped 1/4 cup finely chopped flat-leaf parsley 2 large celery ribs, thinly sliced 2 tablespoons drained capers 1 teaspoon finely grated lemon zest Two 6-ounce cans imported tuna packed in olive oil, drained and left in chunks 2 hard-cooked eggs, thinly sliced Freshly ground pepper Directions 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. 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. Suggested Pairing The refreshing acidity and assertive structure of a Sardinian Vermentino will stand up to the rich tuna and eggs here, as well as mirror the lemony flavors in the tart dressing. Rate it Print