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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