Ingredients for 4 people:

- 400 gr. of Rosso Rosetta Rice

- 250 gr. of fresh tuna

- 2 zucchini

- 1/2 onion

- 30 gr. of capers

- 25 gr. marjora

- 25 gr. of sage

- 25 gr. of Pistachio of Bronte

- 25 gr. of pine nuts

- 1 slice of garlic

- Extra Virgin Olive Oil

- Salt and pepper


Cook the Rosso Rosetta Rice in copious amount of salty water for 40 minutes, drain and leave it to cool. In a pot with a spoon of olive oil, cook the minced onion. Add the rinsed and cut up into pieces, add pepper and salt and cook for 3-4 minutes. Add the aromatic herbs and all the minced nuts, the wholegrain rice and a little bit of olive oil. Rinse the tuna fish, and cut it up in small pieces. Cook it in a new pot just for 1-2 minutes with olive oil and garlic, add capers, tuna, salt and pepper. Complete with some tuna cubes, sage leafs and minced nuts. For an original plate, decorate with some zucchini with the Rosso Rosetta Rice inside.


Mamma Rosetta