How to Make Tuna and Rice Salad

Albacore tuna - great for tuna salad

If you like tuna salad but are tired of sandwiches or beds of wilted lettuce, try this simple variation. It's as easy to make as the original, and you can experiment with the recipe the way you would a stir-fry --- adding different veggies according to taste, such as olives, cherry tomatoes or artichoke hearts.

Things You'll Need

• 2 6-oz. cans tuna in water
• 2 cups cooked rice (white or brown)
• 1 can peas
• 1 small onion
• 2 tbsp. mayonnaise
• 1/4 tsp. black pepper
• Salt to taste

Instructions

1. Cook 2 cups of rice, any brand you prefer. If you have some precooked rice, even better --- it will only take five minutes to make the whole meal.

2. Open the tuna cans and drain them completely of water.

3. Open the can of peas and drain out the water.

4. Peel and dice a small onion.

5. In a mixing bowl, combine the rice (warm or cold is fine), tuna, peas and onion with 2 tbsp. mayo and 1/4 tsp. black pepper. Add salt if needed. Feel free to experiment with other spices, too. Mix until the tuna, peas and rice are well coated with mayo.

6. Serve warm --- if the rice is still warm --- or cold with a side of sliced tomato.

Tips & Warnings

• Use brown rice for a healthier option.

• Substitute olive oil if you don't like mayo.

References

• "The Illustrated Quick Cook"; Heather Ross and Heather Whinney; 2009