Italian cooks are always thinking ahead. Vegetables are roasted along
with something else in the oven and are set aside for future use.
2 cups cooked rice
2 teaspoons salt
2 roasted red bell peppers diced
2 roasted green peppers diced
1 cup roasted chopped celery root
1 cup peeled, seeded, diced tomatoes
1/2 cup sliced black olives of very good quality
2 roasted carrots diced
1 red onion thinly sliced
3/4 cup mayonnaise
salt
pepper
2 tablespoons vinegar
1 tespoon capers
1/4 cup chopped anchovies (optional)
1 cup tuna fish (optional)
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