Flavorful rice salad with tuna and condiriso, enriched with fresh vegetables and hard-boiled eggs. We can use the condiriso in oil or lighter in natural form. We can also make it at home with boiled carrots, peas, corn, or even artichokes in oil, mushrooms in oil. I’ll leave the recipes, just click on the words. This is the rice salad that I often prepare at home for my family, rich and tasty. I use a bit of condiriso, then also peas and corn. This time, I used almost a whole jar of condiriso and added arugula and cherry tomatoes. Together, with the hard-boiled eggs, tuna in olive oil, and a bit of mayonnaise, it becomes a rich rice salad, really flavorful, that always wins everyone over. Now that we’re in the middle of the African heat, I thought my recipe for flavorful rice salad with condiriso and tuna was ideal to prepare, maybe even on Ferragosto, or for a picnic, great even at the beach, in a convenient single-portion jar.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 10.5 oz parboiled rice
- 1 jar Natural Condiriso
- 4 hard-boiled eggs
- 7 oz cherry tomatoes
- 3.5 oz arugula
- 2 tablespoons mayonnaise
- 4.23 oz tuna in olive oil
Tools
- Pot
- Salad Bowl
Preparation of Rice Salad Recipe with Condiriso, Tuna, and Hard-Boiled Eggs
Cook the rice, always in advance to let it cool before dressing it. Cook the rice in plenty of boiling salted water. I recommend parboiled rice, ideal for salads that won’t become mushy, holds its shape well, without needing to rinse it under cold water at the end of cooking. The grains separate well even without the need to dress it with oil.
Drain the cooked rice well and let it cool in a salad bowl. Meanwhile, prepare the hard-boiled eggs.
To cook perfect hard-boiled eggs, put them in a saucepan with cold water. Cover them and bring to a boil, counting 5-6 minutes from the boil. Drain them, leave them soaking in cold water, and when they’re lukewarm, you can peel them and allow them to cool.
Wash the cherry tomatoes and arugula as well, and let them drain. Keep the condiriso and tuna in the fridge to have them already cold.
When the rice has cooled, stir it with a fork to fluff it up. Work calmly; the grains will remain intact. With the right rice, there are no risks, and our rice salad will be perfect.
Dress the rice with well-drained condiriso; I used it in its natural form for a neutral taste and a lighter rice, but it’s also great with oil or vinegar if you prefer. As I mentioned earlier, we can prepare a sort of homemade condiriso with boiled carrots, peas, celery, and corn. Or with vegetables cooked in a pan, like zucchini or peppers, or add artichokes and mushrooms in oil, which remain practical and quick along with condiriso for a rapid preparation at any time of the day, even to prepare well in advance, maybe before going to sleep or before going to work, to have it ready when needed.
Add the fresh chopped vegetables to the rice, the sliced hard-boiled eggs, a bit of mayonnaise, and the drained tuna. Mix and let it sit in the fridge for a while, even 6-8 hours, so it flavors better.
Other fresh salads can be found here
Also check out the pasta salads
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Variants
You can also choose not to use condiriso and replace it with many cooked or raw vegetables, even grilled ones. You can also add legumes or cheese, little mozzarella balls are perfect.
