A fresh, light recipe rich in seasonings which can be varied to personal taste. Make one of the most popular summer dishes and serve it with the ideal oil.
4
15'
30'
Easy

Ingredients

  • 300 g /

    Parboiled rice

  • SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL 500 ML LEGAMBIENTE

    Render_Zucchi_Sostenibile_500ml_high_legambienteXX Find out more
  • 150 g /

    Tuna canned in oil (drained)

  • 100 g /

    Fontina cheese

  • 100 g /

    Frankfurter sausages

  • 2 /

    Hard-boiled eggs

  • 100 g /

    Peas

  • 200 g /

    Red tomatoes

  • ½ /

    Red pepper

  • ½ /

    Yellow pepper

  • 100 g /

    Pitted black olives

  • 100 g /

    Pickled gherkins

  • 100 g /

    Small pickled onions

  • Salt

  • For the mayonnaise:

  • 2 /

    Egg yolks

  • Juice of half a lemon

  • ORGANIC CORN SEEDS OIL

    mais-bio-750 Find out more
  • Salt

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Instructions

Bring a pan of salted water to the boil. Blanche the frozen peas for about 5 minutes then remove with a strainer spoon and pour the rice into the same water.

In the meantime, prepare the vegetables. Wash and trim them, removing stalks and seeds, and dice them. Then place them all together in a large bowl. Add the cold peas and season with a pinch of salt. Also dice the eggs and fontina cheese and slice the frankfurters. Drain the pickles and slice the gherkins and the olives but leave the small onions whole, and add all these ingredients to the vegetables. Lastly, add the crumbled tuna fillets.

Drain the rice a couple of minutes before the end of the cooking times recommended on the pack. Pour it into a large bowl chilled in the refrigerator and leave it to cool. Now pour it into the bowl with the vegetables and pickles, stir thoroughly and dress with Zucchi European Union Sustainable EVO Oil. Add salt to taste and stir again.

Cover the bowl with plastic film and place in the refrigerator until the time of serving.

To make this rice salad even tastier, you can serve it with a fresh mayonnaise which everyone at table can add as preferred.

To prepare the mayonnaise, place the egg yolks in a bowl, season with a pinch of salt and pepper and add the juice of half a lemon.

Blend the ingredients with a stab mixer and dribble in about a glass of Zucchi Organic Corn Oil, taking care that each amount of oil added is well amalgamated before adding more.

Keep blending until the mayonnaise is dense but not too firm. Cover and leave the flavours to combine in the fridge, then serve with the rice salad.

THE CHEF:

ZUCCHI

The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.