Colored Marinara Salad

  • 200 g of rice
  • 1 can of mussels in spanish sauce
  • 1 can of tuna
  • 1 red onion
  • 1 large red tomato
  • 1/2 red pepper
  • 1/2 green pepper
  • 1/2 yellow pepper
  • Green olives
  • Black olives
  • Fine herbs seasoning
  • Olive oil
  • Balsamic vinegar
  • Black pepper
  • Salt

First of all put the water to heat and when it is boiling, add the rice and half a spoonful of salt.

While the rice cooks, cut the onion and tomato into small pieces. Next we chop the green and black olives in half. Do the same with the peppers, until they are cut into small pieces.

Drain the tuna and mussels, leaving them in the salad bowl. Add a big splash of vinegar together with a little of fine herbs. Then we mix everything that we have previously cut and add pepper and salt.

When the rice is cooked, we drain it and rinse it with plenty of cold water. Mix everything well in the salad bowl and, if you want, you can eat it now, but it's better to be served cold, so leave the rice salad in the refrigerator for an hour to mix the flavors well.

  • Recipe type
    Entrée / Appetizer
  • Characteristics
    For summer
  • Total Time
    30 minutes
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