The Contessa's Rice Salad

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

2 cups (450 g) Carnaroli Rice

1 cup (200 g) zucchini, very finely diced

1 cup (250 g) tomatoes, very finely diced

½ cup (100 g) black olives, very finely diced

½ cup (100 g) green olives, very finely diced

1 cup (140 g) celery, very finely diced

1 cup (200 g) yellow bell peppers, very finely diced

1 cup (150 g) carrots, very finely diced

1 cup (140 g) Parmigiano-Reggiano cheese, very finely diced

Juice of 1 lemon

2 tablespoons (30 g) mayonnaise (see Note)

2 tablespoons (30 g) Dijon mustard

3 tablespoons (45 ml | 41 g) robust extra-virgin olive oil

1 cup (200 g) tuna packed in olive oil

q.b. fine sea salt and crushed Tellicherry black peppercorns

Directions at splendidtable.org

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