Rice salad with cucumbers, tuna and fennel 

Rice salad with cucumbers, tuna and fennel a lunch or dinner saver, perfect in summer because it is eaten cold. But! I also like it in winter since it is low in calories 😂, I also prepare it the day before so then when I come back from work I have it ready. The taste it is delicious!

Ingredients

250 gr rice

olive oil

4 piece smoked scamorza cheese

1 bunch wild fennel

chili powder

2 cucumbers

1 tablespoon fennel seeds

1 lemon

salt

160 gr tuna

50 g of rice for salads

160 g of pink tuna in oil

2 cucumbers

4 bites of smoked scamorza

cheese a tablespoon of fennel seeds

a bunch of wild fennel

a pinch of hot pepper powder

a lemon

oil

salt

Preparation

Boil the rice in a large pot with plenty of salted water, drain it and let it cool under running water. Squeeze the lemon, crush the fennel seeds in a small mortar and chop the washed and dried fennel. Combine these ingredients in a bowl and add 6 tablespoons of oil, salt and chili. Emulsify everything and pour the seasoning over the rice. Drain the tuna from the preserving oil and crumble it. Peel the cucumbers, remove the seeds and cut them into chunks; cut the small scamorza into cubes. Add the prepared ingredients to the rice, stir, let it rest and flavor for about half an hour and serve.