Rice salad is a simple but delicious dish that embodies the cucina povera-filling and tasty.
Perfect for an al fresco lunch. It’s worth buying tuna preserved in olive oil as opposed to the one you find in the can. The taste is amazing & it will enrich your dish.
1 lb 2 oz/510g Long Grain Rice
4 Tablespoons Extra Virgin Olive Oil, plus extra for drizzling
4 Large Tomatoes
2 Tablespoons Freshly Squeezed Lemon Juice
3 Large Basil Leaves finely sliced
8oz/225g Tuna In Oil, drained & broken up into flakes
1 ½ oz/45g Black Olives, pitted & halved
3oz/90g Fontina Cheese
Salt & Freshly Ground Black Pepper
Cook the rice, & leave to cool. Drizzle with 2 tablespoons of Extra Virgin Olive Oil, stir well.
Chop the tomatoes, drizzle with a little oil & season with salt.
Make a vinaigrette with 2 tablespoons of the extra virgin olive oil, lemon juice & basil.
Pour the vinaigrette over the rice. Add the rest of the ingredients and mix well.
Place it in the fridge for about 30 minutes & serve it chilled.