Red Rice Frittata with Tuna and Taggiasca Olives
A Mediterranean take on the rice frittata with Wholegrain Red Rice Il Cardinale Acqua e Sole, good-quality tuna in oil, pitted Taggiasca olives, cherry tomatoes, salt-packed capers and fresh basil. A vegetarian-pescatarian one-dish meal, naturally gluten-free, lovely at room temperature in a packed lunch.
- Time: 46 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Wholegrain Red Rice Il Cardinale Acqua e Sole
- fresh medium eggs
- good-quality tuna in oil , drained
- cherry or datterino tomatoes
- pitted Taggiasca olives
- grated Pecorino Romano
- tablespoon salt-packed capers
- Half a bunch of fresh basil
- tablespoons extra virgin olive oil
- water + 1 teaspoon coarse salt
- Fine salt, black pepper