Sautéed basmati rice with crispy vegetables and fresh tuna 

Sautéed rice with tuna is a dish rich in flavors and aromas, perfect for your spring menus. The versatility and practicality of basmati rice, ready in 10 minutes, and a handful of seasonal vegetables sautéed will allow you to bring to the table a single dish in a short time, a concentrate of genuineness with a perfect balance of textures. If you are already organizing a lunch in the garden with friends, this rice is for you, you can prepare it in advance and enjoy it warm or cold served in pretty single-portion bowls and combine it with other appetizing finger food, savory pies and other appetizing appetizers!

Ingredients for 15 people

 500 g Basmati rice

200g cooked carrots

200 g cooked zucchini

200 g cooked peppers

100 g cooked peas

 200 g fresh tuna

 50 ml extra virgin olive oil

 fine salt to taste

 white pepper to taste

Method

 

Cook basmati rice and cool. In a non-stick frying pan, sauté the basmati rice with extra virgin olive oil to make it slightly crunchy, add the vacuum-packed and drained vegetables, leave to heat up and finally add the tuna cut into cubes for a few moments so that the tuna does not cook too much. Season with salt and pepper and serve immediately, piping hot.