Tuna Rice Salad

This salad is a great way to use leftover rice.

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Serves6 (1 cup each)

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Ingredients Directions Nutrition Facts

Ingredients

2 5-ounce cans tuna, water-packed, drained
3 cups cooked rice
2 cups peas, frozen or canned
2 stalks celery, chopped
1/3 cup canola oil
6 tablespoons red wine or cider vinegar
1 clove garlic, minced (or 1/2 teaspoon garlic powder)
1 tablespoon basil, dried
1/4 teaspoon pepper

Directions

In a large bowl, combine tuna, rice, peas and celery.
In a small bowl, whisk together oil, vinegar, garlic, basil and pepper.
Pour over tuna mixture and stir gently to combine. Refrigerate for at least an hour, stirring occasionally.

Recipe Tips

You can substitute brown rice or another grain such as farro or barley.

Serve with a leafy green salad or sliced fruit.

Nutrition Facts

Tuna Rice Salad

Amount Per Serving (1 cup eachg)

Calories 331 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 1g 5%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Cholesterol 22mg 7%

Sodium 36mg 2%

Potassium 477mg 14%

Total Carbohydrates 32g 11%

Dietary Fiber 4g 16%

Sugars 3g

Protein 19g 38%

Vitamin A 10%

Vitamin C 14%

Vitamin D0%

Calcium 3%

Iron 16%

* Percent Daily Values are based on a 2000 calorie diet.

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