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 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.