Cold rice with pesto and tuna is an easy and quick recipe to prepare in no time with few ingredients.
Cook the rice al dente according to the times indicated on the package.
Wash the tomatoes and cut them into cubes.
Drain the tuna well to eliminate excess oil.
When the rice is cooked, drain it, cool it under cold running water or with a cold water and ice bath to stop the cooking, and drain it again.
Combine the rice with the diced tomatoes, crumbled tuna, and pesto.
Mix everything well so that the pesto evenly coats the rice.
Serve the cold rice immediately or store it in the refrigerator until it is time to consume it.
Pot for cooking rice
Colander/strainer
Large bowl
Knife and cutting board
Italy, Puglia
| Energy (kcal) | 251.26 |
| Carbohydrates (g) | 28.35 |
| of which Sugars (g) | 0.93 |
| Fat (g) | 9.34 |
| of which Saturates (g) | 0.54 |
| Protein (g) | 14.62 |
| Fiber (g) | 0.57 |
| Sale (g) | 0.33 |
