Recipe by PICKLELOVER
"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."
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long grain white rice
romaine lettuce, chopped
1 (7 ounce) can
albacore tuna in water, drained and flaked
salt, or to taste
ground black pepper, or to taste
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 easy to modify this recipe and add a little more or less of the ingredients depending on your tastes. Definitely a departure from your typical mayonnaise based tuna salad!
I must have done something wrong or my Balsamic was too vinegary. It wasn't horrible but I had lots of leftovers to eat. I added walnuts and feta cheese...this really helped. I also added canned spinach as it was all I had. I like the idea of this. Many times when I have rice and salad I will mix the 2 together. I'll have to think about this one before I make it again.
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 good wine.
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 handful of kalamta olives. My husband raved about this salad. I think the feta and the olives added a lot of flavor, but the other magic going on here is the hot rice wilting the lettuce and sort of blending everything together. Thanks for the recipe!
Yum! My neighbors came over for lunch adn I seerved this dish. It was definitely a hit. One asked for the recipe because her husband loved the leftovers so much.
I halved the rice, vinegar and oil, kept the other amounts the same, and I used whole-grain brown rice. I highly recommend using brown rice, even if you keep the other amounts the same. Very tasty, I will make again for sure! Next time I will try the spinach and chopped walnuts like another reviewer suggested.
This was delicious! It's addictive--I couldn't stop eating it. I was afraid the tuna or vinegar would be overpowering, but the unusual mix of flavors was perfect. My toddlers didn't care for it, but anticipating this, I made extra rice so they could have it alone. 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.
PS: I just realized the recipe calls for 2 cups uncooked rice; I used 2 cups cooked rice, which I thought was perfect.
Wow, these ingredients really work together. And what a fabulous way to make something easy, inexpensive, and healthy! The only comment I have is that, as written, I think the recipe is too heavy on rice. If making for 1 or 2 people, half the rice and water. If making it for more, double everything else. I also really love it with a bit of feta cheese and chopped tomatoes; the coolness of the tomatoes with the warm rice and tuna is just divine. It's great as is, but also a very easy recipe to play around with.
* Percent Daily Values are based on a 2,000 calorie diet.
Romaine Rice Tuna Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 522
** Calories from Fat: 113
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