Serves 4
Prep 15 min. Cook 15 min.
Ingredients:
250 gms rice (Vialone nano or Carnaroli)
100 gms canned tuna (in oil or water, drained)
100 gms boiled tiny shrimps (stir frying the shrimps for a few minutes in olive oil and Thai Chile Pepper is even better)
100 gms shelled cooked mussels
Juice of 1 lemon
Grated lemon zest (1 lemon)
Chopped mixed pickled vegetables from jar: baby corn, carrots, cauliflower, peas, etc.
4 cherry tomatoes chopped
2 tblsps capers
4 tblsps chopped black olives
5 tblsps DeCarlo Il Classico Novello Extra Virgin Olive Oil
A handful of finely chopped parsley
Trapani Sea Salt, to taste
Freshly ground White Peppercorns, to taste
Garnish on top with:
Parsley
2 hard boiled eggs, sliced
Mayonnaise
Cook the Vialone Nano or Carnaroli rice in plenty of boiling salted water until "al dente". Drain the rice in a strainer and rinse with cold water for just a few seconds. Now dress the rice with DeCarlo Olive Oil, tuna, mussels, shrimp and the pickled vegetables. Garnish with parsley, sliced eggs and a layer of mayo. Refrigerate for a few hours and the dish is ready. It's perfect for a hot summer day and can be a side salad or a first course.
Recipe and photo courtesy of Danin L., Rome, Italy
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