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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    MasakoHI's Note:

    This is an original recipe given to me by a Japanese cook who worked for a family on Nob Hill in San Francisco. I have made this regularly for potlucks.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook rice in rice cooker according to rice cooker directions.
    2. 2
      After rice is cooked, spread hot rice over entire 15 inch platter.
    3. 3
      While rice is still hot, sprinkle with salt.
    4. 4
      Add mayonnaise and mix and spread again on entire platter, pat with back of spatula to flatten rice mixture.
    5. 5
      Sprinkle curry powder and black pepper evenly over rice.
    6. 6
      Drain canned tuna and spread evenly over spices and rice.
    7. 7
      Place celery, parsley, and green onions over the tuna.
    8. 8
      Lastly, place a rim of lettuce around the entire rim of the platter, about 3 inches wide.
    9. 9
      Serve when cooled.
    10. 10
      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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    Nutritional Facts for Tuna Rice Salad

    Serving Size: 1 (98 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 275.0
     
    Calories from Fat 57
    20%
    Total Fat 6.3 g
    9%
    Saturated Fat 1.0 g
    5%
    Cholesterol 11.8 mg
    3%
    Sodium 416.9 mg
    17%
    Total Carbohydrate 44.7 g
    14%
    Dietary Fiber 2.1 g
    8%
    Sugars 1.5 g
    6%
    Protein 8.7 g
    17%

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