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    You are in: Home / Recipes / Curried Tuna Rice Salad Recipe
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    Curried Tuna Rice Salad

    Average Rating:

    3 Total Reviews

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    • on July 22, 2009

      This was ok. I thought the flavors blended pretty well --neither the curry nor the tuna was overpowering--and it was very easy to make using leftover rice. I liked the shredded carrots in it. My husband was not a huge fan...he said it reminded him of sushi--since it had fish and rice and some spice. Lots of people would probably really like this, for us I think it's a one-timer--just our taste preference. Thanks for the great idea though.

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    • on May 29, 2008

      I really liked this a lot. This yielded four quite large and filling servings, so it would probably serve a lot more people with smaller appetites than my own. :) I followed the recipe exactly as written, with the exception of using low fat mayo instead of the full fat stuff. I wouldn't change anything the next time I make it (I'd use low fat again). This was good on its own, but it also makes a nice sandwich filling (I ate it in a tortilla). Thanks for sharing this recipe!

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    • on September 23, 2007

      I thought this recipe was wonderful. I was a unsure about curry and tuna, but wow the flavor was great. Thanks for posting this recipe. My kids also enjoyed this.

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    Nutritional Facts for Curried Tuna Rice Salad

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 432.6
    Calories from Fat 193
    Total Fat 21.4 g
    Saturated Fat 3.3 g
    Cholesterol 36.1 mg
    Sodium 789.5 mg
    Total Carbohydrate 45.0 g
    Dietary Fiber 1.7 g
    Sugars 5.7 g
    Protein 15.0 g


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