Italian style Tuna and Rice Salad
- 0 - 15 Minutes
- Easy
- Serves 2
This recipe is a twist on the traditional Italian rice salad, using pancetta and antipasti of your choice, great for picnics and quick lunches.
Method
Ingredients
Ingredients
- 1 pouch Tilda Pure Basmati Rice or Tilda Premium USA Long Grain rice
- 65g pancetta or smoked bacon lardons
- 1 tin tuna in olive oil, drained
- 1 jar antipasti of your choice, aubergine, artichokes, sundried tomatoes etc, drained, chopped, reserve the oil
- Handful olives, sliced
- 2 tsp green pesto
- Few fresh basil leaves
- Salt and freshly ground black pepper
Notes
Method
-
Cook the rice according to pack instructions and set aside to cool
-
Meanwhile, pan fry the pancetta until crispy, drain and set aside
-
Into a large salad bowl add the tuna, antipasti and olives, mix well
-
Add the cooled rice and pancetta, mix well
-
Blend the reserved oil with the pesto and freshly ground pepper to taste
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To serve top the salad with fresh basil leaves, drizzle with the pesto dressing and enjoy.
