Sardinian Rice Salad

Ingredients

• 2 cups Texmati or basmati rice (14 ounces)
• Kosher salt
• 1/3 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 8 small scallions, thinly sliced
• 1/3 cup cornichons, thinly sliced
• 1/3 cup pitted Calamata olives, coarsely chopped
• 1/4 cup finely chopped flat-leaf parsley
• 2 large celery ribs, thinly sliced
• 2 tablespoons drained capers
• 1 teaspoon finely grated lemon zest
• Two 6-ounce cans imported tuna packed in olive oil, drained and left in chunks
• 2 hard-cooked eggs, thinly sliced
• Freshly ground pepper

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