Recipe: Tasty Brown rice and tuna salad

Brown rice and tuna salad. DIRECTIONS Mix relish, vinegar, oil and mustard. Add remaining ingredients and toss to coat. This easy Brown Rice and Tuna Salad recipe is full of colorful vegetables that have been sautéed, seasoned and blended with fluffy rice.

It was created by ex-Olympic swimming champion and mum-of-three, Sharron Davies. Simple rice salad with canned tuna, sweet corn, tomato, and turkey. Tossed in olive oil, salt, oregano, and black pepper. You can cook Brown rice and tuna salad using 18 ingredients and 7 steps. Here is how you cook it.

Ingredients of Brown rice and tuna salad

1. It's 1 cup of brown rice, cooked.
2. You need 1 pc. of bell pepper or tomato, chopped.
3. You need 1/2 pc. of cucumber, deseeded, chopped.
4. It's 1 clove of garlic, minced.
5. You need 1/2 of onion, small, finely chopped.
6. You need Handful of dried fruit / pineapple tidbits, drained.
7. Prepare Handful of lettuce.
8. You need of Protein & Spices.
9. Prepare 1/2 can of chunky tuna in water/brine, drained.
10. It's Handful of chopped walnuts.
11. Prepare 1/8 cup of lemon / lime juice.
12. It's Dash of salt, to taste (garlic salt is ok too).
13. It's Dash of paprika or cayenne, to taste.
14. It's Dash of olive oil, to taste.
15. Prepare Dash of honey, to taste.
16. You need of Optional.
17. You need 1 tbsp of mayo-less egg salad (check my cookpad page for recipe)OR.
18. You need 1 tbsp of hummus.

Italian tuna and brown rice salad (Riso e Tonno) is wonderful, easy lunch using basic pantry items such as tuna, brown rice, capers and good quality chopped olives plus some frozen mixed vegetables and fresh lemon juice. Italian Tuna Brown Rice Salad (Riso e Tonno) In a large bowl, combine tuna, rice, spinach, tomato and capsicum. Bring the rice and water to a boil in a saucepan over high heat. Perfect for a light lunch, as part of a picnic or at a potluck/buffet.

Brown rice and tuna salad instructions

1. Wash and cook brown rice according to package instruction..
2. Prepare your bell peppers, onion, and garlic: wash, slice, chop and place them all on a big bowl. [You also have to option to quick fry your onion and garlic if you like, before mixing them with other ingredients].
3. On the same bowl, add in all the specified protein and spices [and the optional ingredients you fancy]. Set aside and cover while waiting for rice to cook..
4. Wash your lettuce, then dry, and cut them into bite sizes by hands. Transfer 1 serving of lettuce on a serving bowl and set aside. Keep leftover lettuce on a ziplock bag and store in fridge. Note: Using a knife to cut lettuce makes lettuce taste bitter. Strange but true, based from experience..
5. Soon as the brown rice is cooked. Take 1 cup rice. Add them to the bowl of quickly marinated veggies (w/o lettuce). Mix them well..
6. For 1 serve, transfer 1/2 cup brown rice mixture on the serving bowl with lettuce and stir them a bit. Garnish with extra chopped walnuts or dried fruit if you want..
7. Keep the brown rice mix leftovers on a container then store in fridge. And it would taste even better the next day! If the leftover mixture has cooled down, you can mix-in the lettuce before storing the meal in fridge. Or alternatively, just bring a ziplock of lettuce with your packed brown rice and mix them upon consumption. Enjoy!.

Alternatively, serve with a green side salad and some crusty bread for a more substantial meal. The inspiration for this recipe is a Tips for Brown Rice Tuna Salad: I drained the tuna really well and reserved some of the olive oil to add to my salad - winner! As a test, I left one. You can cook Brown rice and tuna salad. Soon as the brown rice is cooked.