Warm Italian Rice Salad
4 servings
45 minutes
Recipe taken from the magazine "Culinary Workshop"
Calories281.3kcal
Proteins17.7grams
Fats7.8grams
Carbohydrates34.1grams
Long-grain rice
150
g
Canned tuna in oil
1
jar
Bell pepper
0.5
pc
Tomatoes
2
pc
Green olives
100
g
Capers
1
tbsp
Condiments and seasonings
to taste
Ground black pepper
to taste
1
Boil the rice to al dente in a 1:2 water ratio. Do not overcook, the rice should remain fluffy.
- Long-grain rice: 150 g
2
Let it cool down a bit.
3
Remove the tuna with oil from the can onto a plate and mash it well with a fork.
- Canned tuna in oil: 1 jar
4
Remove seeds and partitions from the pepper, then chop finely.
- Bell pepper: 0.5 piece
5
Cut the washed tomatoes into wedges.
- Tomatoes: 2 pieces
6
Add tuna, chopped pepper, and tomatoes to the warm boiled rice.
- Canned tuna in oil: 1 jar
- Bell pepper: 0.5 piece
- Tomatoes: 2 pieces
7
Pour in the brine from the olives and capers, and mix thoroughly.
- Green olives: 100 g
- Capers: 1 tablespoon
8
If necessary, season with salt and pepper to taste.
- Condiments and seasonings: to taste
- Ground black pepper: to taste
9
Serve the salad warm or cold depending on your preferences.
