Tuna Salad With Rice And Vegetables Food
EASY TUNA RICE SALAD
This Easy Tuna Rice Salad is so simple to make, but tastes great. Perfect for a light lunch, as part of a picnic or at a potluck/buffet. Alternatively, serve with a green side salad and some crusty bread for a more substantial meal.
Provided by Eb Gargano
Categories Main Course Picnic Potluck
Time 20m
Number Of Ingredients 12
Steps:
- Cook the rice according to the packet instructions, drain in a sieve and then cool by running cold water over the rice. Rest the sieve on the saucepan to drain the rice fully.
- While the rice is cooking and draining, make the dressing. Put the mustard, white wine vinegar, salt and pepper in an old jam jar (or similar) and stir to mix together. Add the olive oil and then screw on the lid of the jar and shake to combine.
- Chop up all the vegetables into small pieces and put in a large bowl, add the tuna and sweetcorn and the cooled drained rice and stir well to combine
- Add the dressing and stir well again.
- This can be served immediately or put in the fridge to serve later. I like to serve it with a little green salad - tossed in the remains of the dressing and with a big chunk of crusty white bread.
Nutrition Facts : Calories 367 kcal, Carbohydrate 46 g, Protein 13 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 114 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
TUNA SALAD WITH RICE AND VEGETABLES
Simple recipe, quick prep, and makes a complete meal. It is great to bring with you to work since it will endure several hours at room temperature. Use your favorite rice, and you can substitute any vegetable you like. Also, the apple vinegar is optional but recommended.
Provided by omniminded
Categories One Dish Meal
Time 7m
Yield 1-1 1/2 quarts, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Strain as much water as you are able from the tuna.
- Combine all ingredients except rice and peas in order of ingredients listed inside a quart size (or larger) Glad Ware container.
- Mix thoroughly. (That makes the Tuna Salad.).
- Mix in the rice.
- Mix in the peas.
- Eat, or cover and store in the refrigerator.
Nutrition Facts : Calories 1368.3, Fat 28.3, SaturatedFat 4.6, Cholesterol 145, Sodium 2643.6, Carbohydrate 147.8, Fiber 6.5, Sugar 19.6, Protein 123.8
TUNA, RICE AND BEAN SALAD
If you can stir cooked rice, salad greens, flaky tuna and a few other goodies together, you can make this tasty, 15-minute salad.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 2-1/2 cups each
Number Of Ingredients 8
Steps:
- Combine ingredients.
Nutrition Facts : Calories 520, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 33 g
TUNA MAYO RICE BOWL
This homey dish takes comforting canned tuna to richer, silkier heights. Mayonnaise helps to hold the tuna together and toasted sesame oil lends incomparable nuttiness. You can adjust the seasonings to your taste: Use as much or as little soy sauce as you'd like for a savory accent. You can lean into the nuttiness of this rice bowl by sowing the top with toasted sesame seeds, or amp up the savoriness with furikake or scallions. A staple of home cooking in Hawaii and South Korea (where it is sometimes called deopbap), this simple meal is a workday workhorse.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, snack, grains and rice, seafood, main course
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
- Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.
TUNA AND VEGETABLE SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.
HELP-YOURSELF TUNA RICE SALAD
Ideal for busy households, this hearty salad keeps well in the fridge for up to three days, ready to be spooned into a bowl whenever you're peckish
Provided by Good Food team
Categories Lunch, Side dish, Snack
Time 30m
Number Of Ingredients 11
Steps:
- The cooked rice will have probably clumped together, so break it up in a large mixing bowl. Flake in the tuna, then mix in the peas, peppers, tomatoes, spring onions, parsley and olives, if you're using them.
- Stir through the mayonnaise, lemon juice and olive oil and season to taste. Cover the bowl with cling film or place in a large plastic container and let your household serve themselves whenever they are hungry.
Nutrition Facts : Calories 328 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.22 milligram of sodium
TUNA RICE SALAD
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.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts :
VEGETABLE TUNA AND RICE SALAD
From Australian BH&G Diabetic Living and their lunch box special. Cooking time is based on using the microwave rice or if using rice you have cooked there is no cooking time.
Provided by ImPat
Categories Lunch/Snacks
Time 16m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Put rice in a medium container.
- Combine salad leaves, cucumber, carrot, tomato and muchrooms and add to the rice and then the tuna.
- Dressing - put the vinegar, oil and mustard powder in a small container and season with pepper, cover and shake.
- Pour the dressing over just before serving.
Nutrition Facts : Calories 383, Fat 8.3, SaturatedFat 1.6, Cholesterol 39.9, Sodium 406.6, Carbohydrate 49, Fiber 4.3, Sugar 11.2, Protein 28.8
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