- 1 1/2 cups rice
- 1/4 cup pine nuts
- 1/3 cup drained and chopped oil-packed sun-dried tomatoes
- 2 tablespoons drained capers
- 1/3 cup chopped red onion
- 1 (6 ounce) can tuna, drained
- 1 (2 ounce) can anchovy fillets, drained and minced
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 2 tablespoons red or white wine vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup thin-sliced basil or mint leaves
- Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Rinse with cold water and drain thoroughly. Put the rice in a large glass or stainless-steel bowl.
- Meanwhile, in a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the pine nuts in a 350 degrees F oven for 5 to 10 minutes.
- Stir the toasted pine nuts, the sun-dried tomatoes, capers, onion, tuna, and anchovies into the rice. Toss the rice salad with the oil, lemon juice, vinegar, salt, pepper, and basil.