Italian tuna rice salad

    4 hours 45 min

    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

    Serves: 4 

    • 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

    Prep:30min  ›  Cook:15min  ›  Extra time:4hr  ›  Ready in:4hr45min 

    1. 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.
    2. Stir tuna, ham, cubes of cheese, mushrooms, artichokes, olives, sliced eggs and cherry tomatoes into the rice; mix together gently.
    3. 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.

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