Risotto Rice Salad With Artichokes, Peas & Tuna
A cold tuna rice salad with peas uses the oil from the tuna and the marinade from the artichokes to make a delicious tangy dressing.
Keywords
- Italian Food
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Cooking tools:
- Saucepan
- Colander
- Mixing bowl
- Serving bowl
- Measuring cup
- Spoon
- Chef's knife
- Cutting board
- Stove
- Whisk
- Citrus press
Ingredients
- 1 cup DeLallo Arborio Rice
- 1 (6-ounce) can DeLallo Tuna in Olive Oil, reserve the oil
- 1 (12-ounce) jars DeLallo Marinated Artichoke Hearts, quartered (reserve the liquid)
- 6 ounces frozen green peas, thawed
- Zest of 1 lemon
- 2 tablespoons chopped basil
- Salt
- pepper
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