RICE SALAD with Tuna, Cherry Tomatoes and Black Olives

INGREDIENTS for 2 people

• About 180gr of Tenuta Margherita Rice Arborio
• 2 small cans of tuna
• About 15 Cherry Tomatoes
• A handful of Black Olives
• Extra Virgin Olive Oil
• Salt

INTRUCTIONS

1. In a pot, cover the rice with water and let it cook for about 20 minutes adding a pinch of salt.
2. In the meantime cut the cherry tomatoes in 2 or 4 pieces and pits the olives if they aren’t already without the kernel.
3. Drain the tuna before mixing it together with the rice, the chopped tomatoes and the olives.
4. Season everything with some Extra Virgin Olive Oil Piano and some salt.

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