300 g of Sant’Andrea di Terre Alte Villarboit rice
200 g of tuna in oil (drained)
150 g of tomatoes
150 g of Asiago cheese
100 g of diced cooked ham
80 g of fine peas
75 g of red peppers
75 g of yellow peppers
80 g of black olives
Fine salt to taste
For an excellent rice salad:
Put a pot of salted water on the burner, when it boils pour the fine peas and blanch them for about 3 minutes. Drain the peas and pour the rice in the same water.
Cook the rice until it is al dente, then drain it for a few minutes before spreading it on a tray to cool. Meanwhile, wash the peppers and tomatoes and dice them.
Prepare the ham, Asiago cheese and black olives. Season the rice with the ingredients and add the drained tuna.
The dish is ready, come and eat!
Not fond of Asiago cheese? Replace it with Gruyere!