Insalata De Riso With Mortadella And Tuna Recipe

Rice salad and more from a talented sous chef

Rebecca Wilcomb left Boston four years ago looking for a warmer city with a thriving food scene. She picked New Orleans, where she became chef de cuisine at Donald Link's celebrated Herbsaint restaurant. "We get the most amazing ingredients at the restaurant," she says. "Whole red snapper from Mississippi, locally raised goat meat, Louisiana-grown citrus." Both at the restaurant and at home, Wilcomb, 30, favors simple food, rooted in French and Italian traditions, that celebrates the area's ingredients and the people who grow, raise and catch them. Though she admits to late-night peanut-butter-and-jelly sandwiches, chocolate-covered pretzels and the occasional margarita, one of her favorite dishes is insalata di riso, a rice salad with mortadella and tuna, based on her Italian grandmother's recipe.

Recipe adapted from Rebecca Wilcomb, Herbsaint, New Orleans, Louisiana

Insalata Di Riso With Tuna, Mortadella, Olives And Emmentaler Cheese
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Meet Rebecca Wilcomb, chef de cuisine at Herbsaint restaurant in New Orleans, and get her recipe for insalata di riso, a rice salad with mortadella and tuna, based on her Italian grandmother's recipe.
Prep Time
Cook Time
Total time: 20 minutes
  • :::Yield: 6 servings:::
  • 2 cups arborio rice
  • 1 tablespoon red wine vinegar
  • 1½ teaspoons kosher salt, plus more to taste
  • ½ cup extra-virgin olive oil
  • 6 ounces mortadella, chopped into ½-inch cubes (about 1½ cups)
  • 4 ounces mild Swiss cheese (preferably Emmentaler), chopped into ½-inch cubes (about 1 cup)
  • ⅔ cup good-quality oil-packed tuna, drained and flaked, or homemade preserved tuna (click here to see recipe), drained and flaked
  • 1 ounce pitted green olives (preferably Cerignola or Picholine), thinly sliced (about ⅓ cup)
  • 3 tablespoon brine-packed capers, rinsed
  • 1 small fresno chile, finely minced
  • 1 small garlic clove, minced
  • 1½ tablespoons finely chopped fresh flat-leaf parsley
  • Zest of 2 lemons, finely chopped
  • Freshly ground black pepper
  • Juice of 1½ lemons, plus more to taste
  1. In a large pot, bring 4 quarts water to a boil. Add the rice and cook, stirring occasionally, until the rice is still chewy in the center, about 12 minutes. Drain in a colander and transfer to a large bowl. Stir in the vinegar and salt and turn the rice out onto a rimmed baking sheet. Spread the rice into an even layer and set aside to cool. Once the rice is cool, transfer it to a large mixing bowl. Add the olive oil, mortadella, Swiss cheese, tuna, olives, capers, chile, garlic, parsley and lemon zest; season with black pepper. Taste and season with more salt if needed. Add the lemon juice and taste again, adjusting with more lemon juice, salt and/or pepper. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
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