Sicilian" Rice Salad

Ingredients

• 2 ounces anchovy fillets minced drained canned tinned
• 6 ounces tuna drained canned
• 2 tablespoons capers drained
• 0.5 teaspoon fresh-ground pepper black
• 1 tablespoon juice of lemon 
• 0.3 cup mint leaves 
• 0.3 cup oil-packed sun-dried tomatoes drained chopped
• 0.3 cup olive oil 
• 0.3 cup pinenuts 
• 0.3 cup onion red chopped ()
• 1.5 cups rice 
• 0.8 teaspoon salt 
• 2 tablespoons white-wine vinegar 

Equipment

• bowl
• frying pan
• oven
• pot

Directions

1. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes.
2. Drain. Rinse with cold water and drain thoroughly.
3. Put the rice in a large glass or stainless-steel bowl.
4. 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 oven for 5 to 10 minutes.
5. 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.
6. Add a handful of chopped pitted green or black olives.
7. Wine Recommendation: The wine scene on the sun-baked island of Sicily is dominated by a few large players, one of which is the firm of Regaleali. Their inexpensive ros is a delight and an appropriate choice for this salad.