Tuna Rice Salad with Chermoula Sauce
Perk up your summer salad menu with our tuna rice salad with chermoula sauce foodservice recipe.
Ingredients
- 1 (43 oz) packet Chicken of the Sea® Wild Caught Light Yellowfin Tuna
- 2 c arborio rice or short grain white rice
- 4 (15 oz) can cannellini beans or chickpeas, drained
- 1 pint tomatoes, chopped
- 1 c celery, finely chopped
- 2 c Italian parsley leaves
Chermoula Sauce
- 2 c extra-virgin olive oil
- 1 qt parsley leaves, finely chopped
- 1 qt cilantro leaves, finely chopped
- ¼ c fresh lemon juice
- 4 cloves garlic, finely chopped
- 2 tsp fine sea salt
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp cayenne pepper
Instructions
- To make the sauce, combine all ingredients. Set aside.
- Cook the rice in a medium saucepan of boiling water until al dente, about 15 minutes. Drain and transfer to a serving bowl.
- Add the beans, tomatoes, celery, yellowfin tuna, and parsley leaves, then toss gently. Spoon 2/3 cup of the chermoula sauce over and toss again. Serve with additional sauce on the side.
