Insalata Di Riso (Rice Salad)

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Washington Post

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Ingredients

1 1/2 cups arborio rice

1/4 cup extra-virgin olive oil

5 1/2 ounces (1 can) best-quality tuna in olive oil, drained

3 hard-cooked eggs, thinly sliced

8 ounces fresh mozzarella cheese, cut into dice

3/4 cup pitted purple or green olives, or a mix, coarsely chopped

1/2 cup jarred roasted red bell peppers, cut into small dice

1/2 cup jarred marinated artichokes, drained and coarsely chopped

1/4 cup pickled pearl (cocktail) onions, drained

1/4 cup sliced cornichons (cut crosswise)

2 tablespoons minced flat-leaf parsley

1 tablespoon capers, rinsed, drained and coarsely chopped

1/4 cup low-fat mayonnaise (not mayonnaise-based salad dressing or sandwich spread; do not use nonfat)

3 tablespoons freshly squeezed lemon juice

1 teaspoon kosher or sea salt, or to taste

Freshly ground black pepper

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