The black Venere rice salad with tuna and cheese is a fresh and tasty dish to enjoy during the hot summer season. It can be served as a main course or single dish, but also as a buffet appetizer. For the recipe, I used black Venere rice, a variety perfect to enjoy cold as in rice salads, to which I added canned tuna in oil, green olives, corn, Emmentaler cheese, and cherry tomatoes.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 3/4 cup black Venere rice
- 1 cup cherry tomatoes
- 1/3 cup Emmentaler cheese
- 2 oz canned tuna in oil (drained)
- 1/4 cup green olives in brine (pitted)
- 3 tbsp canned sweet corn (drained)
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Bowl
- Colander
- Pot
- Spoon
- Knife
- Cutting board
Preparation
To prepare the black Venere rice salad with tuna and cheese…
First, heat the water to cook the black Venere rice. When it boils, pour in the rice and cook it for the minutes indicated on the package.
While the rice is cooking, in a large bowl or salad bowl, pour the drained sweet corn, the pitted green olives sliced into rings, the well-drained canned tuna in oil (I preferred to use the oil and not add it further), the Emmentaler cheese diced, and the washed cherry tomatoes cut into quarters and deseeded.
When the black Venere rice is cooked, drain it, rinse it under cold running water, and drain it very well again. Then pour it into the bowl with the other ingredients. Add salt, pepper, and mix everything with a spoon. Serve the salad just prepared or slightly cold from the refrigerator.
