Cold rice with pesto and tuna is an easy and quick recipe to prepare in little time and with few ingredients.
Cook the rice al dente following the timing indicated on the package.
Wash the tomatoes and cut them into cubes.
Drain the tuna well to remove excess oil.
When the rice is cooked, drain it, cool it under cold running water or by briefly plunging it into ice water to stop the cooking, and drain again.
Combine the rice with the diced tomatoes, flaked tuna, and pesto.
Mix everything well so the pesto coats the rice evenly.
Serve the cold rice immediately or keep it in the refrigerator until ready to eat.
Pot for cooking rice
Sieve/colander
Large bowl
Knife and cutting board
Italia, Puglia
| Energy (kcal) | 251.26 |
| Carbohydrates (g) | 28.35 |
| of which Sugars (g) | 0.93 |
| Fat (g) | 9.34 |
| of which Saturates (g) | 0.54 |
| Protein (g) | 14.62 |
| Fiber (g) | 0.57 |
| Sale (g) | 0.33 |
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