Italian rice salad

Name: Italian rice salad
Ingredients: 180 g long-grain rice; 1500 ml water; 1 teaspoon salt; 285 g drained corn kernels; 200 g tuna in olive oil (2 cans of 100 g); 250 g pitted black olives; 1 medium red bell pepper (150 g); 30 ml lemon juice

Salad - Italian rice salad by Andrada P. - Recipia

Italian rice salad brings together cooked rice, tuna, corn, olives and pepper in a cold salad. Tuna rice salad can be eaten on its own or served as a side, with lemon juice added at the table. I prefer to add the lemon straight to my plate, until the salad has just the tang I like. Prep: 10 minutes. Cook: 15 minutes. Total time: 25 minutes. Serves: 4. About 420 kcal and 19 g of protein per serving.

Ingredients

180 g long-grain rice
1500 ml water
1 teaspoon salt
285 g drained corn kernels
200 g tuna in olive oil (2 cans of 100 g)
250 g pitted black olives
1 medium red bell pepper (150 g)
30 ml lemon juice

Preparation

1. Bring 1500 ml of water to a boil with 1 teaspoon of salt. Add the rice and cook for 15 minutes, until the grains are tender but not falling apart. 2. Drain the rice and rinse it with cold water, then leave it to drain well. 3. Drain the corn and olives. Cut the pepper into small dice, then put everything in a bowl with the rice and tuna, along with the oil from the cans. Mix and taste, adding more salt if needed. 4. Drizzle the salad with lemon juice and serve.

Notes

A slice of toast is enough on the side. Keep it in a sealed container in the fridge and eat it within 3 days; if you make it ahead, keep the lemon juice separate and add it just before serving. For a fluffier texture, choose long-grain rice suited to salads, not round rice, which gets stickier. Cooking time can vary a little by brand, so check the grains towards the end. Olives and tuna may already be salty, so taste before adding more salt. You can replace the tuna with 200 g of cooked and drained white beans; the salad will no longer contain fish. The tuna in the basic version is fish.