Olive Garden Tuscan Rice Salad with Fresh Tuna, Tomatoes and Capers
Total Time: 2 hr. 30 min.
prep: 2 hr. 30 min.
cook:
Serves 4
Ingredients:
TUSCAN RICE:
2 Tbsp Olive oil
1 1/2 cup(s) Arborio rice
5 cup(s) Water
3/4 of a pack Vegetable Bouillon
pinch Saffron (powdered) or 8-10 strands
1/4 cup(s) Parmesan cheese, grated
1/3 tsp Salt
TUNA MIXTURE:
1/2 lb(s) Tuna, fresh small diced
2 Tbsp Olive oil
1 tsp Lemon Juice
pinch Salt
1 tsp Italian Parsley, chopped
FINAL PREP:
4 cup(s) Saffron rice salad
1 cup(s) Marinated Tuna
1 ea Whole Lemon
1/2 tsp Salt
1/8 tsp Ground black pepper
1 Tbsp Italian parsley, chopped
1/2 cup(s) Plum tomatoes, diced
1 Tbsp Capers
1/4 cup(s) Red onion, minced
2 Tbsp Olive oil
1/2 tsp Fresh Basil, chopped
1 tsp Parmesan, shredded
Procedures:
METHOD-TUSCAN RICE:
Heat oil in a saucepot.
Add rice and coat with oil.
Place the saffron in and simmer for one to two minutes.
Dissolve vegetable bouillon in water and add to pan.
Simmer until rice is tender (about 30 minutes).
METHOD-TUNA MIXTURE:
Dice the tuna small and toss in a bowl with olive oil, lemon juice, salt and parsley.
Marinate for one hour.
METHOD-FINAL PREP:
Place all ingredients in a bowl and mix gently.
Let sit for an hour and serve.
Garnish with basil and shredded Parmesan cheese.
Source: Olive Garden website, Italian Recipe Box page, 2002.