Rice and Tuna Salad

Pat Duran

By
@kitchenChatter

This is nutritious salad great anytime of the year. Sometime I add whole corn , sometimes peas, and red bell peppers or diced tomatoes. You chose your add ins.
This one has red bell pepper and green onion added plus egg and sweet pickles.
Recipe from "Kitchen Chatter and Friends" cookbook #2- 1986.


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Comments:

Serves:

4

Prep:

15 Min

Method:

Refrigerate/Freeze

Ingredients

2 c
cooked rice of choice
1/3 c
salad dressing or mayonnaise
1/4 tsp
pepper
1/3 c
coarsely chopped sweet pickles
6 1/2 oz
can alborcore tuna, drained and flaked
1 Tbsp
lemon juice
2 stalk(s)
green onion and some top greens
1/4 c
red bell pepper, diced
2 large
hard boiled eggs, sieved

Directions Step-By-Step

1
Mix together the rice, salad dressing, pepper and pickles. Chill for 30 minutes. Stir in tuna and remaining ingredients, except eggs. Gently combine, cover and store in refrigerator. Serve on salad greens or with sliced tomatoes. Garnish with finely sieved eggs.

About this Recipe

Course/Dish: Fish, Tuna Salads, Salads
Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy