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Italian Tuna Rice Salad

Tuna Rice Salad is a classic Italian Summer dish that every household makes regularly during the warmer months. Today we are making an authentic and flavourful Apulian rice salad.
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Prep Time 20 minutes
Cook Time 15 minutes
20 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 300 gr Parboiled Rice
  • 2 cans tuna in light extra virgin olive oil or in brine
  • 2 boiled eggs or more if you prefer
  • 10 Belmorso sundried tomatoes
  • 5 Belmorso whole artichokes
  • 1/2 handful black olives or more if you prefer
  • 1 medium spring onion or adjust according to your preference
  • 1/2 handful fresh or frozen parsley
  • salt and pepper to taste
  • 3 tbsp Belmorso extra virgin olive oil
  • parmesan shavings as much as you like

Equipment

  • 1 small pot
  • 1 medium sized pot
  • 1 large bowl
  • 1 extra large bowl
  • 1 chopping board
  • 1 chopping knife
  • 4 forks 1 for every vegetable jar, to avoid contamination and spoiling
  • 1 spoon

Method
 

  1. Weigh your rice; fill a pot with plenty of water and season with a good amount of salt. The correct amount of water is 900 ml to 1l.
  2. Cook the eggs in a separate small pot to get them hard boiled. We suggest a cooking time of between 8 to 10 minutes.
  3. When the water is boiling add your rice to cook, following the packaging instructions. Mix from time to time while it's cooking.
  4. In the meantime, start preparing your ingredients.
  5. Clean and chop the spring onions thinly.
  6. Open the tuna, remove any excess water or oil if necessary, and add to the large bowl with the other ingredients.
  7. Take the sundried tomatoes out of the jar and chop into smaller pieces. Add to the large bowl.
  8. Repeat the previous step with the jarred artichokes. Add to the large bowl.
  9. Do the same for the olives. Add to the large bowl.
  10. Chop the eggs and add to the bowl.
  11. When the rice is ready, drain any excess water although there shouldn't be any if you have used the right ratio, about 600 ml per every 200 grams. Transfer the rice to your extra large bowl.
  12. Season the rice with salt and pepper, and add the extra virgin olive oil. Leave to cool for at least 20 minutes.
  13. Once the rice has cooled, you can add the parsley and mix well.
  14. Follow by adding all the ingredients you prepared in the other bowl, and mix well.
  15. Finish with a few shavings of parmesan cheese.
  16. Serve and enjoy.

Nutrition

Calories: 400kcal

Video

Notes

Store the remaining rice salad for up to 4 days. Feel free to make your rice salad the day before, especially if you need it for a special outing or for work/school lunches.

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