The rice salad with tuna and omelet is a tasty and very versatile dish, perfect for a summer lunch or a picnic. It’s easily prepared by mixing cold rice, drained tuna, pieces of omelet, cherry tomatoes, and peas, and it’s simply seasoned with a drizzle of extra virgin olive oil and salt.
In this season, I almost always prepare cold dishes or no-cook dishes because it’s really very hot, and I don’t feel like spending too much time at the stove.
For this rice and tuna salad, the omelet can be made only with eggs and cheese, as I did, or enriched with vegetables of your choice. You can also replace the peas with corn or the cherry tomatoes with bell pepper; after all, we know that in a rice salad, you can put almost anything! It’s a summer dish that can be prepared in advance and enjoyed cold, always delicious and satisfying.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Affordable
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1 1/4 cups rice
- 3 eggs
- 7 oz tuna in oil
- 7 oz cherry tomatoes
- 5 pickled gherkins
- 1/2 cup peas, canned, drained
- 2 tbsps Grana Padano cheese, grated
- dried parsley
- extra virgin olive oil
- salt
Steps: Rice Salad with Tuna and Omelet
Boil some salted water in a pot, and when it boils, add the rice. Cook it according to the package instructions, then drain it and cool it under running water to stop the cooking.
While the rice is cooking, prepare the omelet: break the eggs into a bowl, add the parsley, cheese, a pinch of salt, and mix. Heat a pan with a drizzle of oil, pour in the egg mixture, and cook for a couple of minutes on each side.
Place the cold rice in a bowl, add the sliced cherry tomatoes, gherkins, peas, and drained tuna. At this point, add the omelet cut into pieces and season with oil and a bit of salt.
Mix to combine all ingredients and place the rice salad in the refrigerator for at least 30 minutes before serving.
