INSALATA DI RISO CON TONNO, ERBE, PINOLI E OLIVE or SALAD WITH RICE, FRESH HERBS, TUNA, PINE NUTS AND OLIVES

I must say that I don’t feel like cooking much right now, I get a lot of ideas and I see a lot of interesting recipes but when it comes to realize these I just feel like doing nothing. Heat waves are tiresome both for your body and for your mind but today I just had to make something for this week’s Weekend Herb Blogging, hosted by my great friend Kalyn this week (I have made a lot of really nice friends since I started food blogging) so it is to Kalyn’s Kitchen you have to go for the roundup on Monday. And as we have to eat lunch despite this unwillingness of mine, I made this salad with lots of fresh herbs and tuna!




INSALATA DI RISO CON TONNO, ERBE, PINOLI E OLIVE or SALAD WITH RICE, FRESH HERBS, TUNA, PINE NUTS AND OLIVES
4 servings

4oo ml/ 1,7 cup rice
1 tin of tuna in oil, take more if you want!
3 tbsp chopped parsley
5 tbsp mixed chopped fresh herbs (for ex. Sage, oregano, rosemary, basil)
25-30 small black olives
4-5 tbsp pine nuts or chopped pistachios
Lemon juice
Salt
Olive oil
Chopped onion to put into the salad or to serve in a bowl so that people can add themselves if they want it.

- Boil the rice and rinse it in cold water.
- Mix the lemon juice, salt and olive oil and then add the tuna fish in pieces. Add the chopped herbs as well.
- Add pine nuts and olives and when you mixed it, you add the rice.
- Mix it well and serve.

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