INGREDIENTS FOR 4 SERVINGS:

  • Ingredients: 
  • 500 g of Arborio rice
  • 300 g giardiniera (pickled vegetables in vinegar) 
  • 50 g of sun-dried tomatoes in olive oil
  • 170 g tuna in olive oil 
  • 50 g olives
  • Handful of fresh basil leaves 
  • 4 eggs 
  • 2 tbsp extra virgin olive 
  • Salt  

    For the mayonnaise:

  • 1 egg
  • 200 ml sunflower oil 
  • 1 tbsp lemon juice 
  • pinch of salt 

PROCEDURE:

In a pot of boiling salted water cook the rice al dente, then drain it and transfer it to a rice bath to cool completely. 

In the meantime, prepare your mayonnaise: in a tall, narrow glass put the egg, sunflower oil, lemon juice and salt, then blend with an immersion blender: it only takes a few seconds for the sauce to come together! 

Cut into bite-sized pieces the giardiniera and the dried tomatoes. Boil the eggs for 10 minutes (you want them hard-boiled, not soft), transfer to an ice bath and peel them immediately, then cut them in 4. 

Once the rice is completely cool, transfer it to a big bowl, then add giardiniera, olives, tuna, sun-dried tomatoes, basil leaves torn by hand and the grated zest of one lemon. 

Give it a good mix, then top it with egg slices and a generous glug of olive oil. Serve with mayonnaise on the side.