Recipe: Yummy Brown rice and tuna salad

Recipe: Yummy Brown rice and tuna salad Delicious, fresh and tasty.

Brown rice and tuna salad. I adapted this recipe from one I found in a cookbook. It is not only healthy, it is delicious! This easy Brown Rice and Tuna Salad recipe is full of colorful vegetables that have been sautéed, seasoned and blended with fluffy rice.

Couscous and lentils are a no for type O like me.

Meanwhile, here where I am from, Quinoa isn't easily available especially this community quarantine.

Thus, I came up with this idea instead.

You can have 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. Prepare 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. Prepare of Protein & Spices.

9. It’s 1/2 can of chunky tuna in water/brine, drained.

10. Prepare Handful of chopped walnuts.

11. You need 1/8 cup of lemon / lime juice.

12. Prepare Dash of salt, to taste (garlic salt is ok too).

13. You need Dash of paprika or cayenne, to taste.

14. You need Dash of olive oil, to taste.

15. You need Dash of honey, to taste.

16. Prepare of Optional.

17. You need 1 tbsp of mayo-less egg salad (check my cookpad page for recipe)OR.

18. Prepare 1 tbsp of hummus.

I enjoy eating it warm, or cold.

Top tip for making Tuna and brown rice salad.

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, spring onions, parsley and olives, if you're using them.

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!.

This easy and delicious salad of white rice, light tuna, corn, and pickle relish is great for lunch or an afternoon snack.

It makes also a great party dish.

The only change I made was to use brown rice instead of white.

Next time might follow other users' suggestions and try spinach feta and/or black olives and might add another carrot.

Also I might store the leftover rice and salad separately to preserve it better.