Description
This delightful Tuna Rice Salad, a cherished recipe from my ex-sister-in-law, has become a beloved dish in our household over the years. It’s incredibly easy to prepare, offering a cool, light meal that is surprisingly filling, making it perfect for warm days or as a quick lunch option.
Recipe Category
Tuna
Keywords
Low Cholesterol, Healthy, Under 15 Minutes, Beginner Cook, Easy
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 cups | Cooked rice |
| 1 can | Tuna (drained) |
| 2 stalks | Celery (chopped) |
| 3 | Green onions (sliced) |
| ½ cup | Mayonnaise |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 303.1 kcal |
| Total Fat | 12.1 g |
| Saturated Fat | 2 g |
| Cholesterol | 23.8 mg |
| Sodium | 243.2 mg |
| Total Carbohydrates | 35 g |
| Dietary Fiber | 0.9 g |
| Sugars | 2.5 g |
| Protein | 12.7 g |
Instructions
- In a large mixing bowl, combine the cooked rice, drained tuna, chopped celery, and sliced green onions, ensuring that all ingredients are evenly distributed.
- Gently fold in just enough mayonnaise to bind the mixture together, allowing the flavors to meld without overpowering the salad.
- Season with salt and pepper to taste, adjusting according to your preference.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least one hour to chill, allowing the flavors to develop beautifully.
- To serve, use an ice cream scoop to portion the salad onto fresh lettuce leaves, garnishing as desired for an elegant touch.
Enjoy this healthy and satisfying Tuna Rice Salad as a delightful addition to any meal or as a refreshing standalone dish!