Do you like the hot weather? Do you like summer? Well, I don't mind that, except when the heat is excessive and, for business or pleasure, I find myself in a kitchen, maybe with one (or more) oven turned on in it .. then in this period I ALWAYS crave for something that requires baking, but this indubitably a mental tare of mine (ipse dixit after baking, in the last three days, lasagna, pizza, appetisers, crème brulee, stuffed peaches and more … yes, I agree with what you're thinking but you're not saying: I do have some serious mental tare).

Obviously I really crave for cool or cold things (I am stupid, but only to a certain point), but have you ever thought of this great, inevitable and cruel truth of life: the things that you like to eat cold, you definitely have to cook them, sooner or later. And there you have to suffer a hot temperature, isn't it?

But come on, grit your teeth and cook (maybe in the evening, when the whether is cooler), so you'll have a fridge full of delicacies that can be enjoyed fresh, cool or cold.
And, if you want an idea for a rice salad different from the usual one, this is for you, a real gem of the spring/summer collection, with Venere rice, shrimps, tuna, zucchini, fresh peas and asparagus with a squeeze of lime and tuna mayonnaise.

Do you like it?! So what are you waiting for?!

VENERE RICE SALAD SPRING/SUMMER

Ingredients (5 servings)

* 300 g Venere rice (or other rice you like)

* fresh asparagus (how many you want; it's the same for peas and zucchini)

* fresh peas

* extra-virgin olive oil

* zucchini

* 250 g shrimps (fresh or frozen ones)

* 180 g canned tuna in extra-virgin olive oil

* juice of a lime

* salt

* two tablespoons of tuna mayonnaise

Procedure

First, bring to a boil a pot with salted water and cook the Venere rice (cooking time 40 to 45 minutes, but I cooked it in a pressure cooker – 10 minutes after the whistle). Once cooked, drain it and stop the cooking by placing it under cold running water. Drain it again and keep aside.

Meanwhile, wash and clean zucchini, peas and asparagus; slice the ​​zucchini and cut asparagus into pieces. Bring to boil a pot of salted water; scald for a few minutes the peas (they have to be cooked but still crunchy), then remove them with a slotted spoon and leave them under cold running water. Do the same with the asparagus.

Meanwhile, heat a drizzle of oil in a pan, then sauté the zucchini, seasoning with salt. After about 5-10 minutes, add the shrimps (fresh or frozen) and continue cooking, then add peas and asparagus. Let it cook all together for a few minutes. Turn off the heat and let the vegetables and shrimps cool completely.

When everything is cold, put the rice in a bowl, add the vegetables with shrimp, the drained tuna, the juice of a lime, two tablespoons of tuna mayonnaise (or plain mayonnaise, if you prefer) and season with salt if necessary. Let you salad rest in the refrigerator at least overnight; then taste it and, if it lacks seasoning, add some more.

Serve cold, if you want in single-portions.

 

 

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