Black rice tuna salad with piave fresco cheese

Rice salads are a summer must for both meals at home and at work or outside.

Black rice with its particular color creates a beautiful contrast in the dish, and enriching it with the ingredients we have in the pantry is a very fun game.

    Today I chose to taste it in combination with a very creamy tuna sauce that makes every bite delicious and dispels the myth according to which fish does not go well with cheese.

 

SERVES 4 PEOPLE
READY IN 20’

 

 

INGREDIENTS:

9 handfuls black rice (also parboiled)

water to taste

coarse salt to taste

1 tablespoon extra virgin olive oil

 

1/2 tuna in oil can, drained

2 tablespoons mayonnaise

2 desalted anchovy fillets

1 teaspoon desalted capers

 

1 slice Piave fresco* cheese

 

Drained tuna fillets in oil

1 tablespoon chopped parsley

 

*
* Do you know?
Piave DOP cheese is ideal for lactose intolerants too.
 

 

 

STEP 1: BOIL RICE

Cook rice in boiling salted water for the cooking time indicated on the package (about 12-14 minutes).

Drain and place it into a bowl with 1 tablespoon extra-virgin olive oil.

 

 

STEP 2: MAKE THE TUNA SAUCE

Put in the blender: tuna, mayonnaise, anchovies and capers. Blend to get a smooth and velvety cream.

 

 

 

STEP 3: CUBE CHEESE

Slice cheese into small cubes or strips.

 

 

STEP 4: MIX

Mix the rice with crumbled tuna, cheese cubes and a couple of tablespoons of tuna sauce.

Lastly, add a few spoonfuls of sauce here and there, some chopped parsley and get ready to sink your fork!

#getBready & enjoy your meal

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Post Author: Aurora

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