A practical, quick and tasty idea to prepare a lunch from consume at home or bring to the beach and eat under an umbrella. rice salad and the summer dish par excellence. Fresh and light, it lends itself to multiple interpretations adding or changing some ingredients.
Ingrediants
- 300 g of rice
- 300 g of tuna in oil
- 15 cliegino tomatoes
- 5 anchovy fillets
- 200 g of smoked black olives
- parsley
- extra virgin olive oil
- salt
- pepper
How to prepare: Rice salad
L’rice salad it’s always a great idea to fix lunches and dinners in summer. Tasty and light, if followed by a refreshing mixed salad of leafy vegetables, it can be a valid alternative to a pasta first. Enriched with other ingredients and vegetables it becomes delicious single dish to be consumed at home or take to the beach or office.
The rice, like bread, goes well with everything and for this reason it is easy to customize the recipe ofrice salad according to your tastes by adding or changing some ingredients. For the same reason it is an excellent solution for emptying the fridge. Olives, tomatoes in oil, tuna fish, capers and cubes of cheese they blend perfectly.
If you are looking for inspiration, check out the recipes for the Niçoise rice salad, the rice salad, shrimp and green apples, the rice salad with cherry tomatoes, feta and olives and the rice salad in melon and you will discover that you just need a little imagination to bring a healthy and tasty dish.
OTHER TASTY RECIPES: Venus rice salad, Exotic rice salad, Mint and feta rice salad, Basmati rice salad, smoked salmon and swordfish
- Execution
- easy
- Preparation time
- 25 min
- Cooking time
-
15 min
- Portions
-
4 – 6
How to prepare: Rice salad
To prepare the rice salad, first boil the rice in plenty of salted water, drain it al dente and spread it out on a kitchen towel. Let it cool down. Meanwhile, wash the tomatoes, dry them, cut them in half and put them in a salad bowl with the drained and chopped tuna.
Add the olives and the chopped anchovy fillets. Add the rice at this point.
Dress the salad with extra virgin olive oil, a pinch of salt and a grind of pepper and mix. Complete with some chopped parsley. Keep the rice salad in the fridge until ready to serve.
.
