Classic Italian Rice Salad | Insalata di Riso with Tuna and Mozzarella

Cook the rice in plenty of boiling salted water until al dente according to the package instructions (approx. 12-14 minutes). In the last 2-3 minutes, add the green peas to the boiling water as well. Drain, rinse with cold water to stop the cooking process, then drain thoroughly and let it cool to room temperature.

Meanwhile, prepare the vegetables and ingredients: halve or quarter the cherry tomatoes, dice the mozzarella, slice the olives into rings, and drain the canned tuna and gently flake it with a fork.

In a large salad bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, fine salt, and freshly ground black pepper.