Rice salad
Serves 6:
- 15 tablespoons of arborio rice.
- 1 jar of 250 gr of gardener
- 270 grams of tuna in oil
- 6 hard-boiled eggs
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 100 grams of artichokes
Cook the rice, drain and let cool. Boil the eggs 8 min.
Cut the artichokes, whisk the olive oil with the vinegar, add the rice all the ingredients and mix well.
Add the boiled eggs cut into slices.
Put in refrigerator for at least an hour before serving.
recomended wine: Vermentino