Tuna Rice Salad
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 2 cups raw japanese short-grain rice, cooked in a rice cooker according to directions
- 1 teaspoon salt
- 1⁄2 cup mayonnaise
- 1 tablespoon curry powder
- 1⁄2 teaspoon black pepper
- 1 (6 ounce) can tuna
- 1 cup celery, chopped fine
- 2 stalks green onions, sliced very thin
- 2 tablespoons parsley, chopped fine
- 2 cups iceberg lettuce, thinly sliced
directions
- Cook rice in rice cooker according to rice cooker directions.
- After rice is cooked, spread hot rice over entire 15 inch platter.
- While rice is still hot, sprinkle with salt.
- Add mayonnaise and mix and spread again on entire platter, pat with back of spatula to flatten rice mixture.
- Sprinkle curry powder and black pepper evenly over rice.
- Drain canned tuna and spread evenly over spices and rice.
- Place celery, parsley, and green onions over the tuna.
- Lastly, place a rim of lettuce around the entire rim of the platter, about 3 inches wide.
- Serve when cooled.
- Do not refrigerate the rice salad since the rice becomes hardened; instead eat the salad a few hours after it is made.
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RECIPE SUBMITTED BY
I love to travel therefore, I have learned to eat all kinds of ethnic foods. I try to duplicate recipes of foods that I've particularly enjoyed during my travels. I cook alot of oriental dishes since this is what my husband prefers and enjoys. However, my grandchildren prefer spagetti, pizza, hamburgers and hot dogs over my gourmet cooking. My biggest critic is my husband.
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