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 Facebook Instagram Twitter Paula Disbrowe is a writer, recipe developer, and award-winning cookbook author based in Austin, Texas. Her stories have taken her across the globe on food and travel adventures, from Alaska to French Polynesia to Scotland to Florida’s Forgotten Coast. Paula’s work appears in The New York Times, Bon Appetit, Delta Sky, Food52, Cooking Light, and Southern Living, among others. 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