1 (6.2-ounce) package fast-cooking recipe long-grain and wild rice (such as Uncle Ben's)
2 (6-ounce) cans low-sodium albacore tuna in water, drained
1 (14-ounce) can quartered artichoke hearts, drained
1 (4.5-ounce) jar sliced mushrooms, drained
1/3 cup sliced green onions
2 tablespoons white wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/4 teaspoon pepper
8 romaine lettuce leaves
12 cherry tomatoes, halved
How to Make It
Prepare the rice according to package directions, omitting fat.
Combine the rice, tuna, artichokes, and mushrooms in a large bowl; toss gently. Combine green onions, vinegar, oil, mustard, and pepper in a bowl; stir with a whisk until blended. Add dressing to tuna mixture, tossing gently. Serve salad in lettuce-lined dishes; top with tomatoes.
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I'm amazed that no one has reviewed this. I made this dish exactly according to directions (including the brand of rice) and it was FANTASTIC! It was simple, delicious, tangy, satisfying and even had a nice presentation. I've made it numerous times since then.
If you don't put it on the greens, the remaining rice salad, tuna and dressing can keep in the fridge for several days and be assembled in just a couple of minutes for a quick lunch salad. I usually eat up all the leftovers myself because it's so good.
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