Meal Type, Salads

Tuna Rice Salad with Chermoula Sauce

Total Time 4 Servings


  • ½ cup arborio rice or short grain white rice
  • 1 (15-ounce) can cannellini beans or chickpeas, drained
  • 1 cup chopped fresh tomatoes
  • ¼ cup finely chopped celery
  • 2 (5-ounce) cans Genova Yellowfin Tuna in Olive Oil, drained
  • ½ cup Italian parsley leaves

Chermoula Sauce

  • ½ cup extra-virgin olive oil
  • 1 cup fresh parsley leaves, finely chopped
  • 1 cup fresh cilantro leaves, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, finely chopped
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper


  1. To make the sauce, put all ingredients in a medium bowl and stir to blend. Set aside.
  2. Cook the rice in a medium saucepan of boiling water until al dente, about 15 minutes. Drain and transfer to a serving bowl.
  3. Add the beans, tomatoes, celery, Genova Yellowfin Tuna and parsley leaves, then toss gently. Spoon 2-3 tablespoon of the chermoula sauce over and toss again. Serve with additional sauce on the side.