Romaine Rice Tuna Salad

Romaine Rice Tuna Salad

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"This is a yummy salad my roommate from Croatia made all of the time. It's perfect for lunch. You just want to keep eating and eating! Make right before serving, doesn't refrigerate well."

Ingredients

30 m servings 522 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 522 kcal
  • 26%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 80.8g
  • 26%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
  2. In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.
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Reviews

70
  1. 92 Ratings

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I've made this recipe about 5 times. I use half a bag of spinach instead of romaine lettuce. I also throw in about 1/4 cup chopped walnuts for some crunch. I also add an extra carrot. It's e...

Since I first found this recipe, I've made it about a dozen times. I double the last six ingredients and use fresh spinich instead of the lettuce. It makes a great dinner with a pear salad and ...

Really great recipe! Perfect for dinner on a hot summer day. I made the recipe as directed with a couple of additions based on previous reviews. I added a good sized handful of feta and a big...