Pesto Rice Salad With Tuna
30 min
Easy
2
Ingredients
200g Rice: Use rice that holds well its shape and texture after being boiled, such as Carnaroli, Vialone Nano rice, or Parboiled.
2 Tbs Pesto: I used a small jar of store-bought freshly made pesto alla Genovese
250g Tuna: Use canned or jarred tuna packed in olive oil, or if you want to cut down the calories, use tuna packed in water.
1 cup Tomatoes: I used cherry tomatoes, but any red, firm tomatoes will work fine if cut into small pieces.
Small can Corn: For a sweet touch, this ingredient is optional.
Basil: This fresh herb gives an amazing lemony and fresh touch.
Dressing: You will need extra virgin olive oil, vinegar, salt, and black pepper to make the dressing.
Method
Boil the rice over high heat al dente following the package instructions.
Place the rice in a large mixing bowl, add the pesto, salt, and pepper, and mix to coat evenly. Let it cool completely.
Discard the oil in the canned tuna and add the meat to the bowl.
Add the cherry tomatoes and corn kernels.
Drizzle with extra virgin olive oil, and some vinegar (add first 1 spoon, then adjust to taste).
Tear basil with your fingers and add to the salad. Mix everything for one minute, adjust with salt to taste, and serve.