Rice and Tuna Salad

Ingredients

• 300 g rice Arborio
• 2 jars tuna in olive oil (2 x 160 g)
• 2 zucchini
• 15 cherry tomatoes
• 120 g Provolone cheese (or another semi-hard cow's milk cheese)
• 70 g cooked sweetcorn
• 1-2 green onions with their greens
• Olive oil and salt

Method

Cook the rice in salted water until “al dente”, then transfer it to a large bowl to cool.

Meanwhile, slice the zucchini into rounds and fry them briefly in hot oil so they stay crisp.

Dice the tomatoes and the cheese. Combine all the ingredients and mix well.

Slice the green onions over the top and serve.