Vegetable Tuna and Rice Salad

Submitted by I'mPat

"From Australian BH&G Diabetic Living and their lunch box special. Cooking time is based on using the microwave rice or if using rice you have cooked there is no cooking time."

 

• Ready In: 16mins
• Ingredients: 11
• Serves: 1

ingredients

• 100 g cooked basmati rice (they used 90 second microwave rice)
• 15 g mixed salad greens (1 cup)
• 1 lebanese cucumber (peeled into long ribbons using vegetable peeler)
• 1 carrot (small grated)
• 4 cherry tomatoes (halved)
• 2 button mushrooms (quartered)
• 95 g tuna in water (drained)

• Dressing

• 2 teaspoons balsamic vinegar
• 1 teaspoon extra virgin olive oil
• mustard powder (a pinch)
• fresh ground black pepper

directions

1. Put rice in a medium container.
2. Combine salad leaves, cucumber, carrot, tomato and muchrooms and add to the rice and then the tuna.
3. Dressing - put the vinegar, oil and mustard powder in a small container and season with pepper, cover and shake.
4. Pour the dressing over just before serving.

Reviews

[ellie_]

Very good salad - this makes a lot! I did want to increase everything a bit for two people and also to use what I had on hand. I used a microwaveable rice (brown rice) for two people, some cabbage instead of the greens, a zucchini instead of the cucumber, 1 tomato cut up instead of the cherry tomatoes and the rest of the recipe as printed. The can of tuna I used was a 5 oz can of tuna and I added 1 hard-boiled egg which I wanted to use. These changes were a bit different than the ingredients posted but I think the salad remained about the same - just a lot more of it and we served the salad with crackers. This will also make a great lunch tomorrow - thanks for sharing this recipe which I will make again using closer to the original posted ingredients.