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Wild Rice Tuna Salad

21st.Century.Chef's picture
Ingredients
  Wild rice 1 Cup (16 tbs), washed and drained (Raw)
  Water 2 1⁄2 Cup (40 tbs)
  Low calorie mayonnaise 1 Cup (16 tbs)
  Skim milk 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄2 Cup (8 tbs)
  Onion 1 Small, grated to make 1/4 cup
  Chopped chives 1 Teaspoon
  Canned tuna in water 19 1⁄2 Ounce, drained (3 Cans, 6 1/2 Ounce Each)
  Canned water chestnuts 8 Ounce, drained and chopped (1 Can)
  Curry powder 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Seedless grapes 1⁄2 Pound, halved
  Cashew nuts 1 Cup (16 tbs)
Directions

1. Combine the rice and the water in a medium-size saucepan. Heat to boiling. Lower the heat; cover the saucepan and simmer for 1 hour or until the rice is tender.
2. Combine the mayonnaise, milk, lemon juice, onion and chives in a large bowl, blending well. Stir in the drained tuna, water chestnuts, curry powder and pepper, mixing well. Stir in the cooked rice. Refrigerate the salad for 2 hours or until chilled.
3. At serving time, fold the halved grapes into the salad. Spoon the salad onto a serving platter, lined with lettuce, if you wish. Top with the cashew nuts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Tuna
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

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