Herbed Rice & Tuna Salad With Chestnuts

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SF Gate

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Ingredients

1 cup dry basmati rice

1 1/2 cups water

1 tablespoon olive oil

1 teaspoon kosher salt

6 ounces olive oil-packed tuna, drained and flaked

1/2 English cucumber, diced (approximately 1 cup)

3/4 cup diced red onion

3/4 cup diced cooked chestnuts

1/2 to 3/4 cup Mixed Vinegar Dressing (see recipe)

3 tablespoons mixed herbs (such as parsley, dill or mint)

Kosher salt and ground black pepper to taste

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