Italian style Tuna and Rice Salad
This recipe is a twist on the traditional Italian rice salad, using pancetta and antipasti of your choice, great for picnics and quick lunches.
- 0 - 15 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 pouch Tilda Pure Basmati Rice or 1 cup Grand Extra Long Grain Basmati Rice
- 1/2 pancetta or bacon bits
- 1 can tuna in olive oil, drained
- 1 jar antipasti of your choice, eggplant, artichokes, sundried tomatoes etc, drained, chopped, reserve the oil
- 1/2 cup olives, sliced
- 2 tsp green pesto
- 6 fresh basil leaves
- Salt and freshly ground black pepper
How to make Italian style Tuna and Rice Salad
-
Cook the rice according to package instructions and set aside to cool
-
In a large pan, pan fry the pancetta until crispy, drain and set aside, about 3-5 minutes
-
In a large salad bowl add the tuna, antipasti and olives. Mix well.
-
Blend the reserved oil with the pesto and freshly ground pepper to taste
-
To serve top the salad with fresh basil leaves, drizzle with the pesto dressing and enjoy.
