Italian Rice Salad with Tuna Fillets and Fontal
Agostino Fraschetta
6
20 minutes
18 minutes
Italian
Lunch
Insalata di riso is one of the most familiar Italian summer dishes and becomes especially popular from June onwards. It is practical, nostalgic and ideal for warm days, picnics and make-ahead lunches, which also makes it a strong seasonal SEO recipe.
Ingredients
320g rice for salads
200g Tuna Fillets in Olive Oil 200g
180g Fontal Cheese, diced
150g peas
150g carrots, diced
100g olives
2 tbsp Extra Virgin Olive Oil 1lt
salt
Directions
Cook the rice in salted boiling water until tender but still firm.
Drain and cool it completely under cold running water.
Cook the peas and carrots until just tender, then cool them.
Drain the tuna fillets and break them into bite-sized pieces.
Place the rice in a large bowl.
Add the peas, carrots, olives, tuna and diced fontal.
Dress with extra virgin olive oil and mix well.
Taste and adjust the seasoning if needed.
Chill before serving.
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