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Tuna-Rice Salad

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Ingredients
  Water packed tuna 2 Can (20 oz)
  Water 1 Cup (16 tbs)
  Bouillon granules 1⁄2 Teaspoon
  Uncooked white parboiled rice 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Thinly sliced ripe olives 2 Tablespoon
  Chopped dill pickle 2 Tablespoon
  Diced pimiento 2 Ounce
  Mayonnaise 1⁄2 Cup (8 tbs)
  Dijon mustard 1 Tablespoon
  Lettuce 8
  Tomatoes 2 Medium
Directions

Place tuna in a colander, and rinse under cold tap water 1 minute; set colander aside to let tuna drain 1 minute.
Combine 1 cup water and bouillon granules in a small saucepan; bring to a boil.
Add rice.
Cover; reduce heat, and simmer 20 minutes or until all liquid is absorbed.
Chill.
Combine rice, tuna, celery, onion, olives, pickle, and pimiento in a large bowl.
Combine mayonnaise and musrard in a small bowl; stir well.
Add to tuna mixture, srirring well.
Chill.
Place lettuce on plates.
Place 1 slice tomato on each lettuce leaf.
Spoon 1/2 cup tuna mixture on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Interest: 
Healthy

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4.1
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2120 Calories from Fat 944

% Daily Value*

Total Fat 105 g162.2%

Saturated Fat 10.4 g52%

Trans Fat 0.1 g

Cholesterol 250.4 mg83.5%

Sodium 2280 mg95%

Total Carbohydrates 125 g41.8%

Dietary Fiber 55 g219.9%

Sugars 37.4 g

Protein 181 g361.1%

Vitamin A 4035.5% Vitamin C 998.7%

Calcium 85.9% Iron 139.8%

*Based on a 2000 Calorie diet

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Tuna-Rice Salad Recipe