Rice with tuna and peas
Instructions
Cook the peas to steam; drain the tuna and crumble it.
cut the gherkins and olives into rings.
Mix together the vinegar with a pinch of salt and pepper, add the oil and beat the ingredients lightly until well emulsified sauce.
Cook the rice in salted water, leave it to drain underdone and allow it to cool down.
Season with a little oil and vinegar sauce and add the chopped tuna; Add peas, gherkins, olives and toss with the oil and vinegar sauce left.
Add the diced divided omelette (or sprinkle the eggs divided into wedges).
Ingredients and dosing for 4 persons
- 250 g of superfino
- 150 g of shelled peas
- 100 g of tuna in olive oil
- 2 hardboiled eggs (or 1 thin omelette)
- 60 g of pickles
- 60 g of pitted green olives
- 10 cl of olive oil extra virgin
- 3 tablespoons of white wine vinegar
- Salt
- 1 pinch of pepper