Insalata di riso al tonno

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Insalata di Riso al Tonno e Capperi
Rice Salad with Tuna and Capers

Ingredients:

2 cups Riseria di Lenta arborio rice
12 oz. Italian tuna in oil
1/2 bunch Italian parsley
2 pounds Roma tomatoes
1 pound celery
5 oz. capers
2 cups Taggiasca olives
1/2 cup A.G. Ferrari Foods extra virgin olive oil
1/2 tsp fresh black pepper
3 tbs red wine vinegar
1 tsp 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 capers. 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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