A versatile Italian tuna and rice salad with cubes of cooked ham, mozzarella and hard-boiled eggs that you can easily customise according to your taste, such as adding more seafood or diced cooked carrots.
2 people made this
300g Arborio rice
2 (110g) tins tuna in oil, drained
100g cooked ham, cubed
100g Asiago cheese, cubed
1 ball of mozzarella, cubed
3 tablespoons tinned or jarred sliced mushrooms
2 tablespoons sliced artichokes in oil
10 pitted green olives
2 hard-boiled eggs, peeled and sliced
10 cherry tomatoes, halved
1 tablespoon lemon juice
extra virgin olive oil, to serve
Method Prep:30min › Cook:15min › Extra time:4hr › Ready in:4hr45min
Cook rice according to instructions on packet; drain and place in a large bowl to cool for about 20 minutes at room temperature. Then chill rice in the fridge for at least 3 hours.
Stir tuna, ham, cubes of cheese, mushrooms, artichokes, olives, sliced eggs and cherry tomatoes into the rice; mix together gently.
Pour lemon juice over salad, cover and chill for 1 hour before serving. Add a drizzle of olive oil over salad if it appears dry.