Insalata di Riso con Tonno

Requiring minimal cooking, Chef Nino’s easy-to-prepare “Italian rice salad with tuna” is a perfect light summer meal or addition to any picnic table.


  • 1 cup basamati rice

  • 3 6-ounce cans of tuna in oil

  • 5 tomatoes

  • 5 anchovy fillets

  • 1/4 cup kalamata olives

  • Bunch of Italian parsley

  • 1/4 cup EVOO

  • 1 red bell pepper

  • Kosher salt and freshly ground pepper, to taste


  • In salted water, boil rice al dente, drain and pass under cold water, then roll out on a kitchen towel.
  • Cut olives in slices.
  • Chop drained tuna and anchovy fillets.
  • Chop tomatoes.
  • Chop red bell pepper.
  • Mix ingredients in a salad bowl, season with chopped parsley,
    salt & pepper.
  • Refrigerate until ready to serve.

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