All right, we confess, this recipe isn't really from Sicily—we just invented it ourselves. But there's no denying the southern Italian heritage of the ingredients, and, like much of the region's cooking, our "Sicilian" salad is bold in flavor. Delicious, Quick Side Dishes
How to Make It
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.
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.
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.
