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Course Salad
Cuisine Italian
Servings 5


  • 250 gr Parboiled Rice
  • ¼ Tsp Saffron optional
  • 120 gr mixed pickled Vegetables onions, carrots, cauliflower, cucumber, red peppers
  • ½ can of Green Peas or ½ can of Corn
  • 1 handful Cherry Tomatoes halved
  • 4 tbsp Capers
  • 4 tbsp Black Olives chopped
  • 300 gr Wild Tuna in Olive Oil canned
  • ½ stalk of Celery finely chopped (optional)
  • 1 handful of Basil finely chopped
  • 4 tbsp Pistachios
  • Himalayan Salt to taste
  • Black Pepper to taste
  • Extra Virgin Olive Oil


  • Cook the rice in boiling water (it should take about 15 to 20 minutes, depending on the kind of rice you use), strain it and pass it under cold water in order to cool it and transfer it in a bowl. If you do want to add the saffron, mix it in at this point.
  • In a large bowl mix together all the ingredients for the seasoning. Stir well and pour the rice over it, mixing thoroughly.
  • Done! You can either enjoy this dish right away (when still lukewarm) or let it cool down completely and serve it cold.