Tuna rice salad with parmesan shavings

Preparazione

• 1

  Prepare a complete, fresh, and flavourful dish with this tuna rice salad, topped with Parmesan shavings, cherry tomatoes, and lemon mayonnaise — a colourful and quick recipe that will please the whole family

• 2

  Cook the rice in a large pot of salted boiling water.

  Monitor the cooking carefully so the rice stays firm and not sticky

• 3

  At the same time, cook the eggs in a small pot of boiling water until hard‑boiled

• 4

  Meanwhile, peel the cucumber, cut it in half, then slice into thin half‑moons.

  Wash and halve the cherry tomatoes.

  Finely chop the shallots

• 5

  Once the rice is cooked, drain it and rinse thoroughly under cold water to cool it quickly

• 6

  Peel the eggs under cold running water to cool them and avoid burning your fingers

• 7

  Place the rice in a large bowl.

  Add the cucumber, tomatoes, and chopped shallots.

  Cut the eggs into small pieces and add them to the bowl

• 8

  Drain the tuna if using tuna in water.

  If it’s packed in olive or sunflower oil, add it with the oil to the salad.

  Mix gently without crushing the ingredients

• 9

  Prepare the dressing by combining:

  • 2 tablespoons mayonnaise

  • A drizzle of olive oil

  • Juice of half a lemon

  • Salt & pepper

  Whisk vigorously, then pour the lemon mayonnaise over the salad and mix

• 10

  Finish by adding Galbani Parmigiano Reggiano D.O.P. shavings and finely chopped chives for garnish.

  Your salad is ready to enjoy!

• • Follow the rice cooking instructions carefully: sticky rice will make the salad heavy, while firm rice keeps the grains separate and the salad light.

  • Add a teaspoon of olive oil to the cooking water to keep the grains from sticking together.

  • For portion planning, count about 50 g of uncooked rice per person.

  • Ideal for picnics: portion into individual containers.