Salad Recipes - Umbrian Tuan Pea Salad

Ingredients

• 225 g/8 oz/1 cup arborio or long­grain rice

• A good sprig of mint

• 225 g/8 oz/2 cups frozen peas

• 185 g/6 1/2 oz/1 small can tuna, drained and flaked

• 3 stoned (pitted) green olives, finely chopped

• 60 ml/4 tbsp olive oil

• Juice of 2 lemons

• Salt and freshly ground black pepper

• Lettuce leaves

• 2 hard-boiled (hard-cooked) eggs, sliced

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Method:

1. Cook the rice in plenty of boiling salted water with the mint added for 15 minutes or until just tender.

2. Add the peas for the last 5 minutes cooking time. Drain, rinse with cold water and drain again.

3. Remove the mint. Place the rice and peas in a bowl. Add the tuna, olives, oil and lemon juice. Season well, then toss.

4. Press into a mould (mold) and chill for at least an hour, then turn out on to a bed of lettuce.

5. Alternatively, simply pile on to the lettuce. Garnish with the sliced egg and serve.