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Riso al Tonno 4
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Rice Salad with Tuna (Riso al Tonno)
Ingredients
  • 4 cups Cooked White Rice (jasmine or basmati)
  • 15 oz Canned Albacore Tuna in olive oil
  • 1 1/2 cups Frozen Green Peas
  • 8.5 oz Giardiniera (Italian pickled vegetables)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Lemon
  • Salt
  • Ground Pepper
Instructions

  1. Drain & roughly chop the Giardiniera. 

  2. Combine chopped Giardiniera with cooked white rice, green peas & drained tuna.

  3. Add olive oil, the juice of one lemon, salt & pepper.

  4. The rice can be eaten immediately, but is best served after being chilled for 2-4 hours. 

  5. Garnish with fresh lemon wedge.