Tuna Salad Recipe
arugula, long grain rice, baba ghanoush, tzatziki, gigante beans, olives, peppadew peppers, za’atar vinaigrette *contains dairy (cannot be made dairy free)*contains sesame (cannot be made sesame free)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Dressings & Spreads
Method
Preparation
- 1
Cook the Rice
In a medium pot, combine 1 cup of long grain rice with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the water has been absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
- 2
Prepare the Gigante Beans
If using canned gigante beans, drain and rinse them under cold water. If using dried beans, soak them overnight and then cook them according to package instructions until tender.
- 3
Chop Peppers and Olives
While the rice and beans are cooking, chop the peppadew peppers and slice the black olives. Set aside.
Assembling the Salad
- 4
Combine Salad Ingredients
In a large mixing bowl, combine the arugula, cooked rice, gigante beans, chopped peppadew peppers, and sliced black olives. Toss gently to combine.
- 5
Add Dressings
Add the baba ghanoush and tzatziki to the salad mixture. Drizzle with za’atar vinaigrette and mix until everything is evenly coated. Adjust seasoning with salt and pepper to taste.
