A fresh and appetizing dish that can be prepared in minutes! Despite its lightness, rice salad is packed with vitamins and nutrients-a complete meal in its own right, but in a light form.

  • 300 g Long B Parboiled Rice Ellebi

  • 200 g Mozzarella cherries

  • 80 g Pesto

  • 160 g drained tuna in oil

  • 120 g Pitted black olives

  • Salt and pepper to taste.

  • Extra virgin olive oil q.b.

  • Basil to taste.

Boil rice in plenty of salted water, drain, season with 80 g pesto and a little extra virgin olive oil, mix well and let cool. Add 120g pitted black olives, 200g cherry mozzarella cut in half, and finally 160g drained and crumbled tuna in oil. Sprinkle with a grinding of pepper and stir well to flavor the rice. Arrange the rice salad on plates, garnish with a few basil leaves and serve.