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Risotto Rice Salad With Artichokes, Peas & Tuna

This tuna rice salad is one of those easy dishes you can prepare the morning of an unexpected picnic. Simple enough to make with all the ingredients lying around our pantry, it assembles into a great side salad. The dressing for this salad comes from the oil the tuna is packed in combined with the marinade of the artichokes.

INGREDIENTS

DIRECTIONS

  1. For this dish, abandoned your idea of traditional risotto cooking methods and cook the rice as you would pasta.
  2. Bring a large pot of salted water to a boil, then add the risotto. Stir and cook the rice for an al dente texture, about 12 minutes. Drain the rice in a colander and rinse in cold water to remove the excess starch. Drain very well and set aside to cool.
  3. Once cooled, place the risotto into a large mixing bowl. Stir in tuna, artichokes and peas. Be sure to add the oil from the tuna and the marinade from the artichokes to create the dressing. Mix in lemon zest and fresh basil. Salt and pepper to taste.
  4. Serve cold.
  5. *We recommend refrigerated for 1 hour before serving, stirring occasionally to allow juices to flavor the rice.

Risotto Rice Salad With Artichokes, Peas & Tuna

This rice dish was one of those easy dishes my mom would always prepare the morning of an unexpected picnic. Simple enough to make with all the ingredients lying around our pantry, it assembles into a great side salad. The dressing for this salad comes from the oil the tuna is packed in combined with the marinade of the artichokes.