Tuna salad with rice and vegetables

02645 RICE SALAD with tuna and VEGETABLES INGREDIENTS for 4 PERSONS 200 g of tuna in brine, 200 g of rice, 200 g of fresh peas, asparagus, 10 3 not much artichoke degrees, a few handful of leaves keep spinach, tomatoes, 2 2 carrots, Zucchini, 2 2 onions, 50 g of Parmesan, 1/2 lemon, 5 cl of olive oil, salt, pepper.

Blanched peas in boiling salted water; drain and keep aside.

Clean the asparagus, remove the end harder and also scalded in boiling water for 10 minutes.

Drain and cut into pieces.

Clean the artichokes, remove them first and toughest outer leaves.

Cut the ends, then cut them into wedges and decorate with lemon juice.

In a pan with non-stick coating heat a tablespoon of oil and you blast the artichokes for a few minutes.

Add 10 cl of water and cook another 10 minutes.

Wash the spinach, drain them carefully and keep them aside.

Scalded tomatoes in boiling water: drain, Peel and remove the seeds and the vegetation water.

Cut them into quarters.

Wash the zucchini and carrots, then cut them into pieces.

Peel the onion and finely chop the pulp finely.

Fry the vegetables in a saucepan with the rest of the oil.

Cook the rice in salted water; drain it al dente and rinse under cold water.

Pour into a large glass bowl, add the chopped vegetables, then the asparagus and peas.

Stir carefully.

Stir the chopped tuna, then the spinach, artichokes and mix.

Sprinkle with Parmesan cheese, pepper and serve.