Soups & Salads

Tuna, Rice & Grains Salad with Vegetables

Tuna, Rice & Grains Salad with Vegetables

Tuna, Rice & Grains Salad with Vegetables


  • ¼ cup white long grain rice
  • ¼ cup barley
  • ¼ cup quinoa
  • ½ cup wild rice
  • 1 ½ cups giardiniera in oil,
  • chopped
  • 1 cup red onion, chopped
  • 1 pint cherry tomatoes, cut
  • in half
  • 1 cup red peppers, diced
  • 1 ½ cups cucumber, diced
  • 3 Tbsp capers
  • 2 cups preserved tuna in
  • olive oil, drained and
  • flaked
  • 2 Tbsp Italian parsley,
  • chopped
  • ½ bunch green onions,
  • chopped
  • ¼ cup mayonnaise
  • ¼ cup vinegar or rice
  • vinegar
  • 4 boiled eggs, roughly
  • chopped


  1. Boil or steam all the grains separately until completely cooked or done to your liking.
  2. Place in a large bowl and add all the ingredients.
  3. Taste for correct seasoning.
  4. Sprinkle the chopped eggs on top.
  5. Serve at room temperature on top of a few leaves of tender lettuce.
The following two tabs change content below.
Massimo Capra has been on The Food Network many times with successful shows like Restaurant Makeover. He has a regular spot on CityTV’s Cityline, is a national column writer and author of two best selling cookbooks. He is now the host of his own destination cooking show called Gourmet Escapes. He is co-owner/executive of Mistura and also brings his passion for great gourmet food at affordable prices to Canada’s busiest airport, Pearson International (Toronto), with the opening of Boccone Trattoria Veloce and Boccone Pronto.

Latest posts by Massimo Capra (see all)

1 Comment