Rice Tuna Salad Recipes

TUNA RICE SALAD

Tuna Rice Salad image

This is a Tuna Rice Salad that I like on a bed of shredded lettuce or lettuce leaves for a warm summer lunch or dinner. I have also used it for a side dish at cookouts. Great for the non-meat eaters. You can add additional chopped veggies in if you want. Hope you enjoy.

Provided by Robin Batterson

Categories Lactose Free

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup brown rice (cook according to package and cooled)
2 (5 ounce) cans tuna, drained
1 (14 ounce) can garbanzo beans, drained
1/2 cup olive, sliced (Salad style, drained)
1/2 cup carrot, grated
1 (1 ounce) package salad dressing mix, dry (good seasons or store brand works fine)
1/4 cup white vinegar
1/4 cup vegetable oil
3 tablespoons water

Steps:

Cook Brn. Rice according to package and cool. Add tuna, garbanzo beans, olives and carrots together. Add dressing and toss together.
Chill well and serve over shredded lettuce or lettuce leaves for main dish, or just as a side dish.

Nutrition Facts : Calories 539.8, Fat 21.4, SaturatedFat 3.3, Cholesterol 26.9, Sodium 484.5, Carbohydrate 60.7, Fiber 6.9, Sugar 1.1, Protein 25.4

ROMAINE RICE TUNA SALAD

Romaine Rice Tuna Salad image

This is a yummy salad my roommate from Croatia made all of the time. It's perfect for lunch. You just want to keep eating and eating! Make right before serving, doesn't refrigerate well.

Provided by PICKLELOVER

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups long grain white rice
4 cups water
1 head romaine lettuce, chopped
1 large carrot, grated
1 (7 ounce) can albacore tuna in water, drained and flaked
3 tablespoons olive oil
4 tablespoons balsamic vinegar
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.

Nutrition Facts : Calories 522.5 calories, Carbohydrate 80.8 g, Cholesterol 20.9 mg, Fat 12.5 g, Fiber 3.5 g, Protein 19.6 g, SaturatedFat 2 g, Sodium 360.6 mg, Sugar 4.2 g

TUNA RICE SALAD

Tuna Rice Salad image

I got this recipe from an ex-SIL and we have enjoyed it for years. So easy to make, cool and light, and yet filling.

Provided by Cloudtears

Categories Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups leftover cooked rice (cold)
1 (6 ounce) can tuna (I prefer water packed)
2 stalks celery (chopped)
3 green onions (chopped, be sure to include some of the greens)
1/2 cup mayonnaise (can be Lite) or 1/2 cup salad dressing (can be Lite)

Steps:

Mix all of the ingredients together using just enough mayonnaise to bind everything.
Add salt and pepper to taste.
Cover and place in refrigerator for an hour or more.
Place an ice cream scoop full on a lettuce leaf and garnish as desired.

Nutrition Facts : Calories 303.1, Fat 12.1, SaturatedFat 2, Cholesterol 23.8, Sodium 243.2, Carbohydrate 35, Fiber 0.9, Sugar 2.5, Protein 12.7

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