Insalata di riso al tonno
"My longtime friend Viola Buitoni is a chef instructor in San Francisco and one of the best cooks I know. Enjoy her recipes!" - Franluca
For 6 people
2 small red bell peppers
1.5 cups rice
1 yellow zucchini
1 green zucchini
1/2 pound string beans
1/4 cup capers
1/2 cup pitted black olives
1 handful basil
1 can tuna in olive oil
salt and pepper to taste
1/2 cup mayonnaise
2 hard boiled eggs
Place the peppers on a sheet pan and in a 350˚F oven until they start getting tender and are blistered all over.
In the meantime, bring 2 generous pots of salted water to a boil. Add the rice and boil gently until al dente (about 18 minutes).
While the peppers and rice are cooking, cut the zucchini in half lengthwise and slice them in thin half wheels.
Top and tail the green beans and snap each bean in thirds.
Run the capers under hot water to eliminate the excess salt, then soak in cold water while you are finishing the rest of the preparation steps.
Rinse the olives from the brine and soak them in cold water.
Stack the basil leaves and roll longitudinally. Slice in very thin ribbons.
Drain the tuna from the oil and smash it with a fork. Place it in abowl with the ribboned basil.
Drop the zucchini and beans in the other boiling water and blanch just until they start to yield.
Drain and run under cold water to stop from cooking further and keep a bright color. Pat dry and add to the bowl with the tuna and basil.
Test the rice to see if it is ready, if so drain and run under cold water to stop the cooking and eliminate the starch. Shake the colander to eliminate excess water and transfer the rice to the bowl.
Remove the peppers from the oven and place them in a paper bag. Seal and set aside.
Drain and squeeze the capers then add them to the bowl.
Open the bag, the skin should come off the peppers rather easily. Eliminate skin and seeds. Then cut the peppers in short strips and add to the bowl.
Toss the ingredients that are in the bowl and taste for salt, adjust salt and pepper as needed.
Sprinkle some lemon juice and toss again. Lastly dress generously with olive oil and toss.
Test and balance lemon, salt and pepper. Place in a serving bowl and create a mound that is higher in the center and slides down on the sides.
Cut the olives in half and each egg in eight wedges.
Spread a thin layer of mayonnaise over the salad mounds and arrange the olive halves and egg slices in decorative chain patterns.
Refrigerate until ready to serve.
as first published on
Viola's Italian Kitchen