Easy and tasty, the rice salad with peppers and tuna is flavorful and light. It’s a light salad to take to the beach, to the mountains, for the typical seasonal picnics, but also to welcome us home when we return for lunch or dinner, and having something ready in the fridge is always convenient. Let’s get to work and prepare the rice salad with peppers and tuna together.
If you’re looking for other recipes with peppers, I’ll give you some quick and tasty ideas.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing the rice salad with peppers and tuna
- 1.5 cups rice
- 2 peppers
- 5.3 oz drained tuna
- 2.8 oz Taggiasca olives
- to taste salt and pepper
- A few leaves basil
- 5 tablespoons extra virgin olive oil
Tools
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- Baking Pan
Steps for preparing the rice salad with peppers and tuna
Place the washed peppers on a baking sheet covered with parchment paper. Bake at 356°F and cook for 20-25 minutes. When they are still hot, put them in a paper bag, close it well, and let them cool.
Boil the rice and drain it al dente. Pour it into a bowl and season with extra virgin olive oil. Then let it cool.
When the peppers are cold, remove them from the bag. Skin and seeds will come away very easily. Once cleaned, cut them into chunks. Season the rice by also adding the drained tuna, fresh basil, adjusting with salt and pepper. Let it rest for an hour and serve.
Storage
You can store the rice salad in the fridge for two or three days.
