Insalata di riso
Insalata di riso, from above
Non vegItaly

Insalata di riso

Cold rice, tuna, eggs, pickles and peas. Italy's summer beach lunch.

35 minTime
20 gProtein each
mildSpice
The Italian summer lunch2 chapters · 1 min read

Make it your way

Grandma's wayCold rice with tuna, egg, cheese, pickles and vegetables.
The original
424kcalsame
20 gproteinsame
3 gfibresame
35minutessame

Insalata di riso.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Rice1½ cups, parboiled or arborio
Tuna in oil (tinned tuna)1 can, drained
Egg3, boiled and chopped
Mozzarella¾ cup, or Emmental, cubed
Green peas¾ cup, boiled
Red bell pepper (red capsicum, red pepper)1, diced
Sweet corn kernels (corn kernels)½ cup
Dill pickles (gherkins)⅓ cup, chopped, or giardiniera
Black olives⅓ cup, sliced
Olive oil3 tbsp
Lemon juice1½ tbsp
Basil leavesa few leaves
Salt1 tsp

Method

4 steps
  1. 1Boil rice in plenty of salted water, like pasta, until just tender. Drain and rinse under cold water.
  2. 2Spread the rice to dry a few minutes and toss with oil and lemon.
  3. 3Fold in everything else, keeping some egg and olives for the top.
  4. 4Chill 30 minutes and serve cool, not fridge cold.
Serve it like this

Serve in a big bowl at room temperature with egg wedges and basil on top, lemon wedges alongside.

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Make it a meal

What goes with Insalata di riso: a bread or rice, a side, something to drink and something sweet.

Bread or rice Risotto ai frutti di mare45 min
Bread or rice Ciabatta60 min
On the side Verdure grigliate40 min
On the side Insalata di rucola10 min
A little snack Bruschetta al pomodoro15 min
To drink Pink lemonade15 min
To drink Watermelon nojito8 min
Something sweet Semifreddo alle mandorle40 min
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