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.
Monica
2 people made this
Ingredients
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
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.
