Rice salad with tuna and peas, another cold dish to serve as a main course, or as a single dish, during the summer season. Rice salads can always be prepared in advance and are great to serve at a buffet, but also to take to the beach or on a picnic.
Other rice salad recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Rice Salad with Tuna and Peas
- 1 1/4 cups Carnaroli rice
- 1 1/4 cups frozen peas
- 2 eggs
- 5.3 oz cheese (like Galbanino)
- 3.5 oz tuna in oil (drained weight)
- 3.5 oz cooked ham (sliced)
- 3.5 oz green olives (pitted)
- 1 tomato
- 3 oz pickled gherkins
- 3 oz sun-dried tomatoes in oil
- 1 lemon juice
- 1 bunch parsley
- to taste extra virgin olive oil
- to taste salt
Notes
If you liked this recipe, you might also be interested in the Couscous with Vegetables or the Cold Pasta with Pesto and Mozzarella or the Spaghetti with Basil.
