Den Nero Reis in einen Topf geben, mit der doppelten Menge Wasser aufgießen, salzen und zugedeckt bei mittlerer Hitze 18-20 Minuten gar kochen. Abkühlen lassen.
Tomaten vierteln, Gurke in mundgerechte Stücke schneiden, Zwiebel in ganz feine Streifen schneiden, Knoblauchzehe fein hacken. Oliven und getrocknete Tomaten in kleine Stücke schneiden. Basilikum in feine Streifen schneiden.
Thunfisch mit den Tomaten, Gurken, Zwiebeln, Knoblauch, Bohnen, Basilikum, Oliven und getrocknete Tomaten in eine Salatschüssel geben und vermengen.
Mit Salz und Pfeffer gut würzen. Die Schale einer halben Zitrone fein abreiben und mit dem Zitronensaft zum Salat geben. Olivenöl, Zucker und Balsamico bianco untermischen.
Burrata oder Mozzarella halbieren.
Den Nero Reis mit dem Thunisch-Tomaten-Salat auf Teller anrichten und je einen halben Burrata zugeben.
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