Rice salad served in a tomato: a clever idea for a summer lunch!

published on 1 September, 2017 at 15:10

Rice salad is a great summer dish, but have you ever tried serving it in this unique way?

INGREDIENTS
100g rice
100g spelt
large tomato
15 green olives
100g corn
200g drained tuna
carrots
cherry tomatoes
olive oil

DIRECTIONS
Cook the rice and spelt in plenty of salted water for 17 minutes, strain and let it cool. Once the rice and spelt have cooled, add the tuna, chopped olives, finely sliced carrots, cherry tomatoes and olive oil. In the meantime, slice off the top part of the large tomatoes and scoop out the pulp. The pulp can also be added to the rice. Now, fill the tomatoes with the rice salad and top with some basil.

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