How to Make Tasty Brown rice and tuna salad

Brown rice and tuna salad. Brown Rice, Tuna and Salad was recorded by Troy Brady at Evergreen Studios. Special thanks to Dan Brown and Troy Brady for playing along. More tuna salad recipes you may like are Chickpea Tuna Salad, Tuna Salad Wraps and Mayo-less Tuna Macaroni Salad.

Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe It uses lemon, brown rice, salad greens, green beans, bell pepper, caper, olive oil, tarragon, olive, canned tuna, egg, red onion, balsamic vinegar. This tuna salad is perfect if you're on a diet. We earn a commission for products purchased through some links in this article. You can cook Brown rice and tuna salad using 18 ingredients and 7 steps. Here is how you cook that.

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. It's 1/2 pc. of cucumber, deseeded, chopped.
4. Prepare 1 clove of garlic, minced.
5. It's 1/2 of onion, small, finely chopped.
6. Prepare Handful of dried fruit / pineapple tidbits, drained.
7. You need Handful of lettuce.
8. Prepare of Protein & Spices.
9. Prepare 1/2 can of chunky tuna in water/brine, drained.
10. You need Handful of chopped walnuts.
11. It's 1/8 cup of lemon / lime juice.
12. You need 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. It's 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. It's 1 tbsp of hummus.

This quick, healthy and tasty tuna and brown rice salad is perfect for lunch boxes. Add tomatoes, cucumber, rocket and tuna to rice. Layer the cooked brown rice, grated carrot, cucumber pieces, celery slices, sweetcorn, lettuce, tuna and olives in a glass jar or plastic container. Whisk the olive oil, red wine vinegar and Dijon mustard together in a bowl.

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!.

Top the salad with a quartered boiled egg and drizzle over the. Ideal for busy households, this hearty salad keeps well in the fridge for up to three days, ready to be spooned into a bowl whenever you're peckish The cooked rice will have probably clumped together, so break it up in a large mixing bowl. Flake in the tuna, then mix in the peas, peppers, tomatoes. This is "Brown rice and tuna salad" by Webpreneur Academy on Vimeo, the home for high quality videos and the people who love them. Stir the rice, tuna, corn, sweet pickle relish, and salad dressing in a large bowl to combine.