Wild Rice Tuna Salad
|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|
|Seedless grapes||1⁄2 Pound, halved|
|Cashew nuts||1 Cup (16 tbs)|
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.