Serves: 2
Prep: 20min
Difficulty: easy
For me this is The summer dish. My mum would prepare it in the early morning, make it rest in the fridge until noon and serve it for lunch. Perfect to take to the beach or picnics and share it with your friends!
Mamma Flora’s Tip: Use a special rice for salad, the only Italian one I find in London is the brand Riso Gallo “riso per insalate”, you can find in some Waitrose or Italian Delis. The reason why I use this type of rice is because the grains stay al dente and well detached.
Add something fresh to the rice either some celery or green chili or some cubes of raw courgette.
Ingredients:
- 200gr rice for salad
- 100gr tuna fillets in olive oil
- 100gr emmental or any soft cheese
- 2 big tomatoes
- 1 sweet green chili or ½ celery stalk
- 2 tablespoons extra virgin olive oil
- Salt
Tools:
- cutting board
- big bowl
Method:
- Cook the rice as per instruction, when ready drain and leave to cool
- Cut the tomatoes, the cheese and add in a bowl
- Cut the green chili or the celery in small round pieces and add it to the bowl
- Drain the tuna fillet and cut in small pieces (If you have any leftovers in the jars make sure they are covered with olive oil, if needed add some on top and put in the fridge)
- Once the rice is cold, add to the bowls with the other ingredients and dress with extra virgin olive oil and if needed more salt
- Enjoy now or keep it in the fridge for when needed