Ingredients
- 300 g. canned corn kernels, drained
- 240 g. canned tuna in olive oil, drained
- 150 g. parbroiled rice or any similar rice
- 3 sticks of palm heart or palmito, cut into rings
- 1/4 pomegranate, seeds taken out
- 100 g. cherry tomatoes, halved if small or quartered if big
- 2 tablespoons capers soaked in vinegar, squeezed & rinsed in water
- handful of basil, chopped finely
- salt & pepper
- extra virgin olive oil
Directions
-
Boil rice in salted water until al dente. When cooked, rinse with cold water immediately to stop cooking then drain. When cold, transfer to a serving bowl.
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Combine all the ingredients in the bowl with the rice. Season with salt & pepper & drizzle with extra virgin olive oil.