Riced salad

Ingredients for 6 persons

• 250 g of rice for salads
• 300 g of tuna in brine
• 1/2 grilled yellow pepper
• 1/2 grilled red pepper
• 1 small cucumber
• 2 onions
• 10 black olives
• 1 tablespoon of capers
• 1/2 lemon
• 4 tablespoons of extra virgin olive oil
• leaves of mint
• salt

Preparation

Boil the rice in salted water. Drain it "al dente", then put it under cold tap water to stop the cooking.
Transfer it in a large bowl and season with the lemon juice and oil, stirring well. In the meantime skin the peppers and cut into fillets.
Add to rice the fillets of pepper, the coarsely crumbled tuna, the stoned olives and capers. Cut in washers onions and cucumbers. Add the vegetable to the rice, stir again and garnish with leaves of mint.