If you thought that Italy was all about the warm rice dishes (like risotto), then you'd better check those Italian recipe books one more time!

Riso freddo - or "cold rice" in English - is one of Italy's favorite summer go-to dishes when the temperature rises and day trips to the beach or the mountains require something quick and healthy and to eat.

Below, I will share my Riso Freddo al Tonno recipe - or "Cold Rice Salad with Tuna" - which you can pack for your next Italian-style picnic. This is one of MANY versions of chilled rice salad recipes that households across Italy prepare every summer. Most of the vegetables are preserved in oil, with exception to the cherry tomatoes which I used fresh from my garden. 

Since this is a high calorie, I suggest eating a smaller portion and bringing along some fruit to keep your Italian-style picnic healthy. You'll also find links to some of my other recipes so that you can pack an unforgetable Italian-style picnic.

Riso Freddo Al Tonno - Chilled Rice Salad with Tuna

10.5 ounces Carnaroli Rice

6 artichoke hearts, canned in oil

6 miniature white onions, canned in oil

1 small jar of grilled peppers, canned in oil

20 olives 

15 capers

7 ounces tuna, canned in oil

12 fresh cherry tomatoes

salt 

Directions

1. Fill a medium sized pot with water and add salt. Bring to a boil. Once it is boiling, add in the rice and cook for 20 minutes.

2. As the rice cooks, cut all of the ingredients into small pieces and place together in a large bowl. 

3. Once the rice has cooked for 20 minutes, remove from heat and pour the rice into a colander to drain the excess water. Rinse briefly with running cold water to block the cooking process. Drain well and add the rice into the large bowl with the chopped ingredients. 

4. Mix well and add salt and paper to taste. Let the rice chill in the refrigerator for no less than one hour in order for the flavors to mix well. No excess oil is needed, as the canned vegetables already contain the oil.

Side Dishes and Dessert

Clockwise from Top Right: Riso Freddo al Tonno, fresh watermelon, carrot cake and zucchini tart.
Clockwise from Top Right: Riso Freddo al Tonno, fresh watermelon, carrot cake and zucchini tart.

A delicious torta salata - "salty pie" - with zucchini is the perfect side dish for this rice. You can make it ahead of time and cut it into ready-to-eat slices when you pack your picnic. Find my recipe here. Be sure to also pack some watermelon, a classic picnic favorite even here in Italy.

For dessert I propose a delicious carrot cake. You can find the version that I like best here, which I had originally tasted on my honeymoon to Switzerland years ago.

To Drink

Water is always easy to bring along, but if you are aiming for a special picnic with a little bubbly, then I recommend a dry sparkling white wine like Prosecco. 

Buon appetito and please share any questions you have below!