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Red Rice & Tuna Salad with Pronto Rosso Dressing

Red Rice & Tuna Salad with Pronto Rosso Dressing

RED RICE & TUNA SALAD WITH PRONTO ROSSO DRESSING

Serves 6

50g currants
4 Tbsp Forum Cabernet Sauvignon vinegar
2 Tbsp Sabato pronto rosso
4 Tbsp
1 Tbsp Forum Cabernet Sauvignon vinegar
1 cup Cascina Belvedere red rice
Freshly ground black pepper
1 bunch asparagus
300g tin Callipo tuna in oil , drained
50g Pinoli pinenuts , toasted
Fresh Italian parsley and mint, to decorate 

Put currants and first measure of vinegar into a small microwave-proof bowl, cover and microwave 1 minute. Set aside to cool. Make the dressing, combining pronto rosso, EVO and second measure of vinegar. Cook the rice in plenty of boiling salted water for 30 minutes or until tender to the bite. Drain well, add dressing and pepper to taste and set aside.  Meanwhile trim asparagus and cut into 3cm lengths, blanch and refresh in cold water. Combine cooled currants and any residual vinegar with rice. Add in asparagus, reserving tips for decoration. Arrange on a serving platter, with chunks of tuna, asparagus tips and pine nuts. Scatter with parsley & mint and serve at room temperature.

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6 Item(s)

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Sabato


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