Empedrado with Tuna and Rice

Ingredients

Quantities are for one portion.

• 20 gblack olives, pitted and halved
• 50 gcanned white beans, rinsed
• 20 mlolive oil
• 70 gdry white rice
• salt and pepper to taste
• 1red onion, finely diced
• 1egg
• 100 gcanned tuna (in water or oil), drained
• 10 mlred wine vinegar
• 1tomato, diced

Method

1. Rinse the white rice and boil it until tender. Drain, rinse under cold water to cool it, and drain very well.
2. Boil the egg until hard-boiled. Cool, peel, and quarter it.
3. In a large bowl, whisk the olive oil, red wine vinegar, salt, and pepper to create a dressing.
4. Toss the cold white rice and rinsed white beans into the dressing.
5. Add the diced tomato, finely diced red onion, and halved black olives.
6. Flake the drained canned tuna into large chunks and fold it gently into the salad, ensuring it does not become mush.
7. Serve the cold, vibrant salad on a plate and arrange the hard-boiled egg quarters on top.