A true summer classic, prepared with seasonal vegetables and rice.
Ingredients for 4 portions
- Rice 200 g
- Canned tuna 80 g (120 g pack, undrained)
- Hard-boiled egg 1
- Cherry tomatoes 250 g
- Emmenthal cheese 100 g
- Capers 30 g
- Black olives 50 g
- Lemon juice 20 ml
- Extra virgin olive oil 2 tbsp (20 g)
- Salt to taste
- Pepper to taste
Preparation
Boil the rice, drain it, add a drizzle of oil and leave it to cool.
Add the diced ingredients.
Drizzle with raw olive oil and lemon juice, then add salt and pepper to taste.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.