The tropical salad, I named it this way because it’s a rice salad with fish dressing.
Let’s say that the recipe was born as a test, and like many of the recipes I have experimented with for the first time, it was a real success.
I really recommend you try it and maybe propose it both as an appetizer in small portions and as a first course, I’m sure you’ll make a great impression.
Great cold summer dish, you can also take it to the beach, and it will be much appreciated, but also as an appetizer at festive lunches.
So what are you waiting for? …make it too!
If you make this recipe, or others on my blog, feel free to send me a photo of your recipe, if you like, I will post it on my fb page with your name.
Approx. 1900 Kcal in total
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Tropical Salad
- 2 cups parboiled rice
- as needed Mayonnaise
- 1 Small jar of rice salad dressing
- 5.5 oz Tuna in oil
- as needed Salt
- 7 oz octopus
- 5.3 oz shrimp tails
- 7 oz cuttlefish
- 3 tbsps extra virgin olive oil
- as needed Parsley
Preparation of the Tropical Salad
Clean the various types of fish, then boil the fish in different containers because they have different cooking times.
Once cooked, they should be tender but not mushy, of course.
Drain the fish, let them drip for a few minutes, and then cut them into small pieces in a container where you will cover them with vinegar for about 40-60 minutes.
After the time has passed, drain them well and season with extra virgin olive oil, salt, chopped garlic, and parsley.
Cook the rice in salted water and meanwhile, let the rice dressing and tuna drain in the colander. Once drained, put them in a container where the rice will be added later.
When the rice is cooked, drain it in the colander and mix it well with the dressing, adding the mayonnaise.
Combine the two salads and mix them well, then put it in the refrigerator for at least 2 hours before serving as it should be served cold.
