Cold rice with pesto, tomatoes and tuna

Cook the rice al dente following the timing indicated on the package.

Wash the tomatoes and cut them into cubes.

Drain the tuna well to remove excess oil.

When the rice is cooked, drain it, cool it under cold running water or by briefly plunging it into ice water to stop the cooking, and drain again.

Combine the rice with the diced tomatoes, flaked tuna, and pesto.

Mix everything well so the pesto coats the rice evenly.

Serve the cold rice immediately or keep it in the refrigerator until ready to eat.