You are here

Tuna Rice Salad

chef.jackson's picture
Ingredients
  Long grain rice 3⁄4 Cup (12 tbs), uncooked
  Frozen peas 10 Ounce (1 Package)
  Canned tuna 9 3⁄4 Ounce, drained (1 Can)
  Canned pineapple tidbits 8 1⁄2 Ounce, drained (1 Can)
  Celery 1⁄2 Cup (8 tbs), chopped
  Thousand island dressing 1⁄2 Cup (8 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Green onion 2 Tablespoon, finley chopped
  Lettuce cups 4
Directions

GETTING READY
1. Boil the rice in salted water for 12 to 15 minute until tender but not too soft.
2. Drain in a colander and allow standing in its steam to complete cooking.
3. Add peas to boiling salted water and boil until soft but not mushy.
4. Refresh in cold water and drain in a colander.
5. Mix peas with rice in a large bowl and keep aside until required.

MAKING
6. Add tuna, pineapple, and celery to the rice and peas.
7. In another small bowl, combine and whisk Thousand Island salad dressing and sour cream, to a smooth consistency.
8. Stir in the chopped onion.
9. Pour the dressing over the rice mixture and toss lightly using 2 large forks.

FINALIZING
10. Cover the bowl and place in the refrigerator until well chilled.

SERVING
11. Toss the salad before serving.
12. Spoon the salad onto a bed of lettuce leaves on individual salad plates.
13. You can also line a large salad bowl with crisp lettuce leaves and turn the salad into the bowl.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Tuna
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.246875
Average: 4.2 (16 votes)