Ok, I admit it, I invented this recipe's name … but I invented the recipe, so I can claim the right to name it, or not? But I chose this name not by accident: both the rice and the ingredients I used for this recipe smelled like the Mediterranean, in my humble opinion, so why don't give the recipe the name of this sea and of this enclave of Countries that, somehow, contributed to its genesis?
I was looking for a cold first course for one of my birthday parties (yes, I chose to make a cold dinner and, of course, the night I celebrated there were more or less 20° C… typical!) and I didn't want to make my classic rice salad, which is a bit banal …. so, starting from the beginning, ie rice, I made a replacement, and instead of "normal" rice I chose a more special, refined one, the riz rouge de Camargue, which is perfect for salads, 'cause it stays firm after cooking, and 'cause is very crisp.
Reading here and there some information about this colorful and crisp rice, I read that one of the recommended combinations was with fish, so … why don't make a sea rice salad?! And so appeared shrimps and tuna/mackerel filets. But I had to put some vegetables (I love them) … and so I put some crispy celery, sauté zucchini and, for a real Mediterranean taste, sun-dried tomatoes and black olives -with their stone (I know that olives are not strictly vegetables, but grant me this unfair allocation). And yet something was missing … herbs, maybe Occitan ones … and so I added oregano, thyme and marjoram. Add some dressing (lemon juice, extra-virgin olive oil, a few tablespoons of dried tomato patè), et voila, you're done! This was more or less my thought process that, from the first choice (rice) led to the creation of a brand new rice salad, very tasty and crunchy, perfect for a dinner with friends (you can serve it in single portions, putting 3 or 4 tablespoons of rice salad in a pudding mold, and then turning it upside down, as you see in the first two pictures) or for a picnic (blessed be the Tupperwares) in good company.