Wild Rice Salad with Tuna and Avocado
Ingredients
for 4 servings
3 80g cans of Rio Mare Tuna in Olive Oil with Lemon and Pepper
250g wild rice
1 avocado
60g edamame, peeled and boiled
half a cabbage
a tbsp of toasted pumpkin seeds
30g extra-virgin olive oil
a bunch of fresh coriander or parsley
salt
3 80g cans of Rio Mare Tuna in Olive Oil with Lemon and Pepper
250g wild rice
1 avocado
60g edamame, peeled and boiled
half a cabbage
a tbsp of toasted pumpkin seeds
30g extra-virgin olive oil
a bunch of fresh coriander or parsley
salt
Stampa Ricetta
Preparation
1. Boil the rice in salted water. Drain it, and cool it under flowing, cold water. Drain well and season with oil.
2. Core the cabbage, cut it thinly and add mix with rice.
3. Peel the avocado, remove the seed, slice it to thin sheets. Add salt.
4. Place the rice on each plate, lay the avocado sheets on top, and then also add the tuna. Sprinkle the pumpkin seeds, the edamame, and chopped coriander or parsley.
