How to make
The Camargue black rice is rinsed under cold running water until the water runs mostly clear. This removes excess starch and helps the grains stay pleasantly separate in the salad.
The rice is placed in a saucepan with the water and 1 tsp sea salt. It is brought to a boil, then the heat is reduced and the rice is simmered for 30-35 minutes, or until the grains are tender but still slightly firm. If any water remains, it is drained well. The cooked black rice is spread on a wide plate or tray and left to cool for 15-20 minutes, so it does not soften the vegetables when mixed.
While the rice cools, the cucumber is diced into small cubes. The tomatoes are cut into similar pieces, the white onion is finely chopped, and the green olives are sliced or roughly chopped. The tuna is drained and gently flaked with a fork, leaving a few larger pieces for texture.
For the dressing, the olive oil, lemon juice, Dijon mustard, black pepper and a small pinch of salt are whisked together until lightly emulsified. The capers and chopped parsley are stirred in, which gives the salad a bright, Mediterranean flavor.
The cooled black rice is transferred to a large mixing bowl. The tuna, cucumber, tomatoes, olives and onion are added, then the dressing is poured over everything. The salad is tossed gently, so the tuna does not break down too much and the colorful vegetables stay defined.
The salad is tasted and adjusted with more lemon juice, salt or black pepper if needed. It can be served right away, but it becomes even better after 20-30 minutes in the refrigerator, when the rice absorbs the dressing.
This Camargue black rice salad is served chilled or at room temperature as a light lunch, a picnic dish or a fresh dinner with crusty bread. Leftovers keep well in an airtight container in the refrigerator for up to 2 days.
For more wholesome black rice dishes, try the elegant black rice with salmon and the vibrant Asian-style black rice with broccoli for your next tasty meal.
