September reminds us that we are nearing the end of summer, yet it’s still warm enough to crave fresh and light dishes that can be prepared quickly! The recipe I offer you is based on red whole grain rice, a type of rice with an elongated grain and natural color that remains robust and crunchy. Rich in selenium and magnesium, I find this cereal very tasty and suitable for being served cold as a salad, making it perfect for these still incredibly summery days!!! A highly fragrant first course thanks to the seasoning made by marinating the oven-baked peppers cut into strips for a few hours, and adding tuna to make this dish not only more flavorful but also nutritionally complete. After all, everyone adds their own flair to everything they do, in terms of personal taste and creativity. Furthermore, it is lactose-free and gluten-free, making it suitable for those who cannot consume gluten. Easy, delicious, and healthy, what more could you want?
- Difficulty: Very easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients:
- 1 1/4 cups red whole grain rice
- 2 peppers (already baked in the oven)
- 3 1/2 oz fine peas
- 2 cans tuna in brine
- 7 oz cherry tomatoes
- 1 sprig rosemary
- to taste salt
- 2 tbsps salted capers
- 10 leaves fresh basil
- 2 cloves garlic
- 1 lemon juice
- 1/4 cup extra virgin olive oil
- to taste salt
- to taste chili pepper
Preparation:
Start by thoroughly rinsing the rice under running water, using a strainer (fig. 1).
Cook in a pot with plenty of water with fresh rosemary according to the times indicated on your package (fig. 2).
Then drain well and let cool (fig. 3).
Meanwhile, peel the peppers, remove the external stem and internal seeds, and cut them into strips, leaving some aside for garnishing (fig. 4).
Wash, dry, and cut the cherry tomatoes in half (fig. 5).
Then cut the halves again to get small chunks and let them drain for 10′ (fig. 6).
Combine the peppers and cherry tomatoes in a large bowl (fig. 7).
Add a handful of desalted capers rinsed under running water and well-squeezed, the garlic cloves, basil leaves, salt, and chili pepper (fig. 8).
Drizzle with lemon juice and plenty of oil, mix well, cover with plastic wrap, and let rest for 2 hours in the fridge (fig. 9).
Meanwhile, transfer the warm rice into a large salad bowl. Add peas blanched for 8′ in slightly salted water and the drained tuna (fig. 10).
After the marinating time, also add the pepper marinade, mix, and return to the fridge for 1 hour before serving (fig. 11).
I chose to plate using a ring mold, but you can serve it like a regular rice salad.
Garnish with some leftover pepper strips and a drizzle of raw oil.
And voila… your red rice salad with tuna and pepper marinade is ready to be enjoyed!
Enjoy your meal from FeFè’s kitchen!
