Recipe: Molded Cold Rice Salad (with tuna, dried tomatoes, olives, fennel, and basil)

MOLDED COLD RICE SALAD

2 cups Arborio or long-grain rice, uncooked
1 (3 1/2 ounce) can Tuna packed in olive oil
1/2 cup Dried tomatoes packed in oil, drained and diced
1 Red bell pepper, diced
1/4 cup Chopped pitted Kalamata olives
1 small Sweet white or red onion, finely chopped
1/4 cup Fennel bulb
3 Fresh basil leaves, finely chopped
Salt and freshly ground Black pepper (optional)
FOR THE GARNISH:
Sliced tomatoes
Fresh basil leaves

In a medium saucepan, bring 6 cups of water to a boil over high heat. Add the rice and bring back to the boil. Cover, lower the heat to medium, and cook the rice until al dente, about 20 minutes. Drain the rice and let cool.

In a large bowl, combine the rice, tuna, dried tomatoes, red pepper, olives, onion, fennel, and chopped basil. Add salt and pepper to taste, if you wish, and mix well.

Pack the mixture tightly into a 6-cup round mold or an elongated 12- by 4-inch loaf pan. Cover the mold with foil. Refrigerate for 4 to 6 hours, or overnight.

TO SERVE:
Unmold the rice onto a platter and garnish with sliced fresh tomatoes and basil leaves. This recipe

Servings: 6 to 8
Source: Ciao Italia by Mary Ann Esposito