Insalata di riso (rice salad) with tuna, eggs and Italian Giardiniera (vegetables soaked in vinegar)

Serves Icon
Time 25 Minutes
  • 500g basmati rice
  • 120g peas
  • 1 clove garlic, whole
  • 4 tablespoons extra virgin olive oil, plus extra for serving
  • 2 hard-boiled eggs, quartered
  • 250g Italian ‘Giardiniera’ – also called ‘sottaceti’ (jar of mixed pickled vegetables in vinegar)
  • 250g canned corn kernels, drained
  • 370g canned tuna in oil, drained and broken up into chunks
  • 50ml liquid from the Italian Giardiniera jar
  • 1 tablespoon mint, finely chopped
  • 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.

Step 2

Drain the rice 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

Chop the Italian Giardiniera (mixed pickled vegetables) into very small, consistent-sized cubes. Reserve the vinegar liquid from inside the Italian Giardiniera jar. Add the chopped Italian Giardiniera to the bowl with peas and rice, then add the corn kernels and tuna. Toss to combine.

Step 5

Stir through the liquid from the Italian Giardiniera jar, mint and parsley. Season with salt to taste.
Optional – 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 6

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

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