Insalata di riso (rice salad) with chilli tuna, asparagus and corn

Serves Icon
Time 20 Minutes
  • 500g basmati rice
  • 100g peas
  • 1 clove garlic, whole
  • 4 tablespoons extra virgin olive oil, plus extra for serving
  • 2 hard-boiled eggs, quartered
  • 200g asparagus, trimmed, cut into 3cm pieces
  • 250g canned corn kernels, drained
  • 370g canned chilli tuna in oil, drained and broken up into chunks
  • 2 tablespoons flat-leaf parsley, finely chopped
  • Sea salt

How to Make It
Step 1

Cook the rice, and peas in a medium-sized saucepan with boiling, salted water, referring to the cooking time specified in the rice packet instructions. 2 minutes prior to rice being cooked, add the asparagus to the boiling water.

Step 2

Drain the rice, asparagus and peas, then transfer to a bowl. Add the garlic clove and olive oil and toss with a spoon to combine. Allow to cool, then discard the garlic clove.

Step 3

Place the eggs in a small saucepan and cook, covered completely with water, over high heat. Bring to the boil, then cook for a further 5 minutes. Carefully tip out the boiling water from the saucepan and fill with cold water to cool the eggs. Once cool, peel the eggs and quarter.

Step 4

Add the corn kernels, chilli tuna and parsley. Toss to combine. Season with salt to taste. To add a deeper flavour, prepare the insalata di riso (rice salad) a few hours before serving. Cover the bowl with plastic wrap (cling film) and refrigerate until ready to serve.

Step 5

Before serving, drizzle over additional olive oil and toss. Serve with quartered eggs on top – buon appetito

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