01
MATERIALS
250 gr. brown rice for pilaf, parboiled 10′
160 gr. Alonissos white smoked tuna Alalunga in sunflower oil, Alelma
100 gr. Zucchini, chopped
2 red peppers, chopped
10 cherry tomatoes, chopped
3 onions, finely chopped
1/2 bunch parsley, chopped
40 gr. green olives, chopped
4 tbsp mayonnaise
1 lemon, juice
2 tbsp Extra Virgin Olive Oil
salt, to taste
pepper, to taste
02
IMPLEMENTATION
1. In a saucepan, add 2 fl. water and boil on high heat. As soon as it boils, add the rice and lower the heat. Cover with the lid and cook for 10 minutes. Leave the cooked rice aside to cool.
2. In the meantime, add a little olive oil to a frying pan and heat over medium heat. Add the courgettes and saute lightly, until they soften a bit and set aside.
3. Drain the tuna from the sunflower oil. Put the rice and tuna in a large bowl and mix.
4. Add the courgettes, peppers, tomatoes, onions, some parsley, olives and mix.
5 . In a small bowl, pour the mayonnaise, lemon juice, 2 tbsp. olive oil, season with salt and pepper and mix very well with a fork.
6 . Pour the mayonnaise mixture over our salad, stir to combine all the ingredients and serve.
