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Tuna Fish With Rice Salad

Taste.of.Spain's picture
Ingredients
  Canned tuna fish 14 Ounce, drained (2 Cans, 7 Ounce Each)
  Cooked rice 2 Cup (32 tbs)
  Green peppers 2 , seeds removed, chopped
  Tomatoes 2 , peeled, seeded, chopped
  Onion 1 Small, peeled, chopped
  Garlic mayonnaise 3⁄4 Cup (12 tbs)
  Dry mustard 1 Tablespoon
  Lettuce leaves 4 Large
  Hard cooked eggs 2 , sliced
  Pitted black olives 1⁄2 Cup (8 tbs)
Directions

Combine tuna, rice, peppers, tomatoes, and onion.
Combine mayonnaise and mustard; mix well.
Add to tuna mixture; toss.
Chill salad thoroughly.
Place lettuce leaves in bottom of serving bowl.
Lightly spoon salad over lettuce.
Garnish with egg slices and olives.

Recipe Summary

Cuisine: 
Spanish
Method: 
Tossed
Ingredient: 
Fish

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