RICE WITH AVOCADO AND TUNA BELLY
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RICE WITH AVOCADO AND TUNA BELLY
✔️in collaboration with @top_italy_store
Do you want something good, tasty and light? Rice with avocado and tuna belly is a tasty and light first course, to be enjoyed hot or warm, but also cold. The recipe is simple and quick, and we can prepare it both as a traditional rice salad and as an elegant cake, which will allow us to make a great impression on our guests!
I used the calippo tuna belly available on @top_italy_store.
Top Italy is an organization that believes in the values and quality of Made in Italy.
Top Italy's mission is to raise awareness and distribute Italian food excellence.
Top Italy selects 100% Italian companies that have always produced, with passion, high quality products respecting traditions.
Quality is essential for Top Italy. Each product is selected with attention and care. The companies and products that Top Italy presents in the catalog come from generations of experience and culture.
I thank @top_italy_store for the #giftbox full of products.
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INGREDIENTS
200 g rice
1 ripe avocado
1 lemon
60 ml Raguso extra virgin olive oil @top_italy_store
180 g tuna belly in calippo oil @top_italy_store
Salt and Pepper To Taste.
PREPARATION
Boil the rice in plenty of salted water, drain it and let it cool. Place it in a bowl and season it with 4 tablespoons of extra virgin olive oil, salt and pepper. We mix and keep aside.
Cut the avocado in half, remove the stone, peel it and cut it into cubes. Place it in a bowl and add a spoonful of extra virgin olive oil, the juice of one lemon, salt, pepper and some lemon zest. We mix gently and let it flavour.
Now let's take a plate and place a pasta cutter in the center. We put the rice inside and compact it with a spoon.
We place the avocado on the rice, trying to cover all the empty spaces. Let's not press too much.
We put the tuna fillets in oil on top and try to cover the surface as best as possible. Decorate and flavor with a few slices of avocado, a drizzle of oil and a little pepper.
