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

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-boiled large 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.
Originally published as Tuna Rice Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p57

Nutritional Facts

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

  • 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-boiled large eggs, sliced
  • Pimiento-stuffed olives and lemon wedges, optional
  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

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