Rice, Ortiz Tuna and pesto mayonnaise salad
Ortiz Tuna in organic olive oil
200 g organic long and wild rice mix
3 organic potatoes
2 organic carrots
75 g organic fine green beans
30 g organic grown peas
For the mayonnaise:
2 organic eggs, 2 dl of eco-friendly olive oil, 1 tbsp of vinegar, salt
For the pesto:
20 organic basil leaves, 2 tablespoons of pine nuts, 20 g of Parmesan cheese, ½ clove of garlic, 3 tablespoons of oil
Pesto mayonnaise: mayonnaise is one of the most versatile sauces. It pairs well with so many other ingredients in its most popular variants (with pickles, anchovies, chervil, ketchup, etc.). Here we recommend a surprising and aromatic mixture with a few tablespoons of basil pesto to your liking—idea for salads, cold and warm dishes.
Clean all the vegetables, dice and boil in boiling salted water for 12 minutes. Drain and set aside. Cook the eggs for 10 minutes and set aside.
2Whisk the mayonnaise ingredients until they form an emulsion. Prepare the pesto by grinding all the ingredients and mix a few spoonfuls with the mayonnaise to taste. Cook the rice in a pan with boiling salted water for 35 minutes or the time indicated by the manufacturer.
3Drain the rice and mix it with the vegetables. Add slices of Ortiz Tuna in organic oil. Strain the cooked yolks, sprinkle over the salad and serve right away with the pesto mayonnaise on the side.
A great travel companion
It is difficult to find a fish as versatile as Tuna. It has earned a place of honor in our kitchens. And one of its advantages is that it tastes good with everything. Take it on outings, picnics, or snacks. Tuna is much more than a salad ingredient, just use your imagination.