Rice and Tuna Salad

I hope to scan in the picture later…it is adorable in a retro food sort of way. In any case- a thrifty recipe with great use of leftover rice and you could use leftover chicken or some such instead of tuna. I am a big fan of curried chicken salad as well as curried tuna. As always, I will tell you to REDUCE THE MAYO.

Rice and Tuna Salad

Rice and Tuna Salad

2 cups cooked or leftover rice
1 6 1/2 oz or 7-0z can tuna, drained and broken up
1 cup shredded carrot
1 cup diced celery
2 tablespoons chopped onion
1 cup salad dressing or mayo
1 teaspoon curry powder
2 teaspoons lemon juice
1/4 teaspoon salt
Carrot curls
Parsley sp

rigs

Combine rice, tuna, carrot, celery, and onion; toss lightly. Chill. Combine salad dressing, curry powder, lemon juice, and salt; mix until well blended. Chill. To serve, toss mayonnaise mixture with tuna mixture. Garnish with carrot curls and parsley. Makes 4 servings.

Comments

  1. Thanks for this awesome recipe, I can’t wait to try it. Tuna and carrots are both on sale this week. I recently scored a 25 pound bag of jasmine rice for $14 at my local Asian market – that’s 400 servings! This looks like a very healthy, tasty, frugal solution for dinner. Thanks!

  2. No problem. Let me know how you like it!

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