Moroccan Fancy Rice Salad

Serves 6

In a large skillet over medium-high heat, warm the oil. Add the peppers, onion, and diced tomato and cook, stirring occasionally, until the vegetables are very tender, 6 to 8 minutes. Add salt and pepper to taste.

Meanwhile, preheat an oven to 350°F. Lightly coat an 8- or 9-in. round baking pan with oil. Add the bread crumbs, working them around the pan to coat the bottom and sides. Tap out any excess bread crumbs and set the pan aside.

Transfer the vegetables to a large bowl. Set aside 2 tbsp. of the corn and add the remaining corn to the bowl with the vegetables, along with the rice, tuna, and cheese, mixing well. Transfer the mixture to the prepared baking pan, packing it in tightly, and bake until the cheese melts, about 10 minutes.

Remove the baking pan from the oven and invert a serving plate on top. Using oven mitts, carefully overturn the pan and plate, unmolding the salad onto the plate. Garnish the plate with lettuce leaves, cherry tomatoes, and the reserved corn before serving.

By Alia A. from Albany, California

We have a Moroccan saying “The eyes eat first,” which means a dish has to be both appetizing to the eyes as well as the palate. Today I am going to show you how to make your rice salad look like a star!