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Tuna Rice Salad Recipe

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Most of my recipes—including this one—were developed from my experiments with leftovers. This salad is also delicious prepared with leftover chicken or turkey instead of tuna.

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Tuna Rice Salad Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

3 cups cooked rice
1/4 cup olive oil
4-1/2 teaspoons cider vinegar
1/4 teaspoon salt
Dash pepper
1 can (6 ounces) tuna, drained and flaked
2 medium tomatoes, chopped
1 small cucumber, peeled, seeded and diced
2 tablespoons chopped onion
Lettuce leaves
2 hard-cooked eggs, sliced
Pimiento-stuffed olives and lemon wedges, optional

Directions

Place rice in a medium bowl. Combine oil, vinegar, salt and pepper; pour over rice and toss to coat. Stir in the tuna, tomatoes, cucumber and onion. Line a serving platter with lettuce; top with salad. Garnish with eggs, olives and lemon if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 256 calories, 11 g fat (2 g saturated fat), 79 mg cholesterol, 221 mg sodium, 26 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as Tuna Rice Salad in Home-Style Soups, Salad and Sandwiches Cookbook , p57

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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