Procedure:

• Cook the rice in slightly salted boiling water, drain when al dente and let it cool – do not wash in cold water to avoid losing further starch.
• At the same time, cook the prawns – cleaned of their inner parts – in hot water and drain them when they rise to the surface.
• Divide the black olives and walnuts in half and finely chop the aromatic herbs, placing everything in a mixing bowl, adding the cold rice and mixing in the olive oil, salt, nutmeg and pepper.
• Coat cubes of feta and salmon with flavoured breadcrumbs (*with parmesan cheese, chopped sage, thyme, coarse salt and extra virgin olive oil), place them on an oven tray lined with baking paper and bake them in the oven for 2 minutes at 190 degrees.
• Grill the tuna, dice it and put it back in the mixing bowl
• Finally, mix the ingredients, add part of the feta and salmon au gratin and use the rest to add a tasty garnish to the dish when the rice is placed on the serving plate, to compliment second courses or as you wish with fresh mayonnaise.