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Sant'Andrea Salad is a culinary tradition that my sister prepares every year for Sant'Andrea Day. When she revealed the recipe to me, I was surprised by its simplicity and delicious flavor. This salad is perfect for celebrating the saint's day, offering a fresh and tasty dish that can be prepared in advance, allowing you to fully enjoy the company during the holidays.
Ingredients:
300 g Sant'Andrea rice
200 g drained tuna in oil
100 g pitted black olives
100 g cherry tomatoes
1 small red onion
2 tablespoons desalted capers
1 red pepper
1 cucumber
3 tablespoons extra virgin olive oil
Juice of 1 lemon
Salt and pepper to taste
Instructions:
Cook the Sant'Andrea rice in plenty of salted water for about 15 minutes, until al dente. Drain and let cool.
Meanwhile, halve the cherry tomatoes, thinly slice the onion, strip the pepper and dice the cucumber.
In a large bowl, combine the crumbled tuna, olives, capers, prepared vegetables and cooled rice.
Drizzle with extra virgin olive oil, lemon juice, salt and pepper. Toss well to combine all the ingredients.
Serving and storage tips:
Serve the Sant'Andrea salad very cold, perhaps accompanied by slices of toasted bread.
Store in an airtight container in the refrigerator for up to 2 days.
Variations:
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