Ingredients:
✦ 2 cups cooked rice, cooled
✦ 6 ounces of tuna in water
✦ 4 hard boiled eggs
✦ 3 cups chopped celery
✦ 1 cup chopped pickled veggies (Giardiniera)
✦ 1/2 cup chopped carrots
✦ 1/2 cup diced mozzarella cheese
✦ 1/2 cup chopped fresh basil
✦ Oil, set and ground pepper
Preparation for 4 person:
★Put all the vegetables in a large bowl. Drizzle with oil, salt and pepper.
★Add the rest of the ingredients and use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
★Stir, taste, and adjust the seasoning or moisten with a little more dressing (oil and vinegar). Refrigerate for up to a day, bringing the salad back to room temperature before serving.
