Basmati rice crown with pesto and tuna with sun-dried tomatoes - Callipo Conserve, Tonno e Prodotti Ittici dal 1913

This rice crown is perfect for a summer dinner: it can be prepared in advance and success is guaranteed!

Put all pesto ingredients in a blender, and blend up to obtaining a creamy mixture.

In the meantime, boil rice “al dente”, carefully keeping a cup of cooking water. Cool under cold water.

Season rice with pesto softened by cooking water.

Cover the mold with foil and thoroughly place rice; then keep it in a fridge for a few hours.

Pour on a plate, put in the middle drained tuna fillets with sun-dried tomatoes, the garnish with some basil leaf, then serve.

For 24 cm diameter round mold
400 g basmati rice
For pesto
100 g sun-dried tomatoes: should these be not particularly soft and quite salted, soak in cold water for a few hours
200 g almond with peel
1 handful of basil leaves
extra virgin olive oil, as needed to soften pesto
600 g Callipo Tuna Fillets with Sun-dried tomatoes