The RICE SALAD WITH TUNA, EGGS, AND SAFFRON is a fresh and tasty dish, perfect for hot summer days.
This recipe combines the delicate flavor of rice with the rich taste of canned tuna and hard-boiled eggs, enhanced by the exotic note of saffron.
The ingredients harmoniously combine, creating a mixture of flavors and textures that will delight the palate.
This delicious dish is perfect to take to the office, to the beach, for a picnic, or packed lunches.
Prepare it and enjoy a fresh and delicious explosion of summer flavors.
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 3/4 cups rice
- 1 packet saffron
- 3 hard-boiled eggs
- 7 oz canned tuna
- to taste salt
- to taste extra virgin olive oil
- A few leaves mint (fresh)
Tools
- Pot
- Glass Baking Dish
Steps
Cook the rice in a pot with salted water and saffron.
Drain it al dente and put it in a glass baking dish to cool.
Meanwhile, shell the hard-boiled eggs and cut them into wedges.
Drain the tuna and add it to the cooled rice.
Adjust with salt and oil and mix.
Add the hard-boiled eggs and garnish with fresh mint leaves.
Let it rest in the fridge for half an hour before serving.
Storage and Tips
Store in the fridge in an airtight container.
Consume within 2 days.
You can replace the tuna with canned mackerel fillets.
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