The inspiration for this recipe is a can of Rio Mare Italian Riso e Tonno someone brought back from Italy. The flavors are SO good so I set out to replicate the same exact flavor using brown rice instead.
Tips for Brown Rice Tuna Salad:
I drained the tuna really well and reserved some of the olive oil to add to my salad – winner! As a test, I left one refrigerated in a jar overnight to take to the beach. The next day I had it for lunch and thought it tasted even better! The flavors had a chance to meld. So for those of you who are going to ask me can you use canned tuna packed in water or canned black olives – the answer is yes, but it won’t taste as good as my final recipe. Up to you!
