FRENCH TUNA AND RICE SALAD
I used to get a tuna and rice salad at a small French bistro and was sad when the restaurant closed. I have been trying to find a similar recipe for years and finally found it from Debra Fioritto Weber. I made a few small changes, such as replacing gherkins with capers and adding tarragon to the vinaigrette.
Provided by Shana C
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine ingredients for the vinaigrette and whisk or shake well.
- Cook the rice according to package directions.
- Drain well and while still hot mix with some of the vinaigrette.
- Season with salt and pepper and let cool.
- When the rice is cool, add the remaining ingredients and vinaigrette.
- season with salt and pepper to taste.
Nutrition Facts : Calories 566.1, Fat 29.7, SaturatedFat 5, Cholesterol 178.8, Sodium 1046.1, Carbohydrate 53.4, Fiber 3.1, Sugar 3.1, Protein 21
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 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 :
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
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
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