Directions

1. To make the classic rice salad, place a pot full of salted water on the heat and once it has reached a boil, pour the peas and blanch them for about 3 minutes.

2. Once the peas have been drained, pour the rice into the same water. Cook the rice 1 minute less than the cooking times indicated on the package.

3. In the meantime, take care of the seasoning: wash the peppers, remove the stalk, seeds and internal filaments, cut them first into strips and then into cubes and place them in a large bowl where you will collect all the other ingredients.

4. Wash and cut the tomatoes in half and cut them into cubes.

5. Cut the cooked ham into cubes. Obtain some cubes from the caciocavallo and cut the pickled gherkins and the pitted olives into slices.

6. When the rice is about 1-2 minutes from cooking, drain itand let it cool by distributing it on a very cold tray (previously stored in the refrigerator) in order to facilitate its cooling.

7. Bring a large bowl and add the rice. Flavor the dressing with EVO oil, lemon juice and chopped chives. Add the peas and rice which have cooled down in the meantime. Finally, add the crumbled tuna fillets and the cooked ham,

8. Season with salt and mix with a spoon . Cover the bowl with cling film and leave it in the refrigerator until ready to serve so it will be very cold and the flavors will have blended.