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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

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

Nutritional Facts

1 cup: 256 calories, 11g fat (2g saturated fat), 79mg cholesterol, 221mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 12g protein

Directions

  1. 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.
Originally published as Tuna Rice Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, 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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