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Italian salad

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




  • 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

  1. Cook the rice according to package instructions and set aside to cool

  2. In a large pan, pan fry the pancetta until crispy, drain and set aside, about 3-5 minutes

  3. In a large salad bowl add the tuna, antipasti and olives. Mix well.

  4. Blend the reserved oil with the pesto and freshly ground pepper to taste

  5. To serve top the salad with fresh basil leaves, drizzle with the pesto dressing and enjoy.