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Tuna-Rice Salad

Prep time 10 mins
Chill time 30 mins
Yield 5 servings.

Ingredients

  • 1 (6.2-ounce) package quick long-grain-and-wild rice mix
  • 1 (9-ounce) can solid white tuna in spring water, drained and flaked
  • 1/2 cup chopped celery (about 1 large rib)
  • 1/2 cup nonfat mayonnaise
  • 1/4 cup nonfat sour cream
  • 2 tablespoons finely chopped onion
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoons finely chopped fresh oregano or 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground pepper
  • Lettuce leaves
  • 2 tablespoons chopped unsalted cashews

Nutrition Information

  • calories 226
  • caloriesfromfat 13 %
  • fat 3.3 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 16.6 g
  • carbohydrate 32.8 g
  • fiber 1.3 g
  • cholesterol 21 mg
  • iron 0.0 mg
  • sodium 997 mg
  • calcium 0.0 mg

How to Make It

  1. Cook rice according to package directions, omitting butter and seasoning packet. Chill at least 30 minutes.

  2. Combine chilled rice, tuna, and next 7 ingredients, stirring well. Serve on a lettuce-lined serving plate; sprinkle with cashews.

Cook's Notes

Chop cashews in the food processor pulsing briefly. You'll only need to wipe clean the processor after chopping the nuts.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook