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Home > Recipes for Appetizers & Soups > Insalata di riso al tonno
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Insalata di Riso al Tonno e Capperi
Rice Salad with Tuna and Capers


Insalata di Riso al Tonno e Capperi

Ingredients:

2 cups A.G. Ferrari arborio rice
12 oz. Italian tuna in oil
1/2 bunch Italian parsley
2 pounds Roma tomatoes
1 pound celery
5 oz. Zuccato capers in salt
2 cups A.G. Ferrari pitted Taggiasca olives
1/2 cup A.G. Ferrari Foods extra virgin olive oil
1/2 tsp Maricha
fresh ground black pepper

3 tbs red wine vinegar
1 tsp sea salt

Region : All Italy



Instructions:

Wash, clean and dice tomatoes and celery into 1/2 inch cubes.Wash, clean and chop parsley. Drain tuna and rinse capers in water. In a large bowl mix all the vegetables and tuna. Add 1 tsp. salt, fresh black pepper and red wine vinegar and extra virgin olive oil. Bring 5 quarts of water to a boil. Add 1 Tbsp salt. Cook the rice in water for 8 to 10 minutes. Drain the rice and toss all ingredients together.Chill rice salad briefly in the refrigerator.Serve cold.

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