Prep Time:
15 mins
Cook Time:
19 mins
Additional Time:
40 mins
Total Time:
1 hr 14 mins
Servings:
4
Yield:
4 main-dish servings
Ingredients
Directions
Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.
Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.
Recipe Tip
You can use fresh peas instead of frozen, and you can substitute mortadella for the prosciutto cotto if desired.
Nutrition Facts (per serving)
| 625 | Calories |
| 27g | Fat |
| 66g | Carbs |
| 30g | Protein |
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