Tuna Rice Salad
Yield
6 servingsPrep
15 minCook
0 minReady
45 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rice
cooked |
|
| 8 ½ | ounces |
green peas
drained |
|
| 6 ¾ | ounces |
tuna, canned
packed in water, drained, flaked |
|
| ¾ | cup |
celery
chopped |
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| ¼ | cup |
lemon juice
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rice
cooked |
|
| 245.7 | ml/g |
green peas
drained |
|
| 195.1 | ml/g |
tuna, canned
packed in water, drained, flaked |
|
| 177 | ml |
celery
chopped |
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 59 | ml |
lemon juice
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
Directions
Combine rice and peas in large bowl; toss lightly.
Add tuna, celery and onions.
Combine lemon juice, oil and pepper sauce in small jar with lid.
Pour over rice mixture; toss lightly.
Cover and chill 30 minutes.
