Reviewed: Jan. 30, 2008

I was shocked that this was so good. I had some leftover rice and I thought I would try it. It was great. I didn't feel like grating a carrot and it was still tasty.

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Rachel

Cooking Level: Intermediate

Home Town: Des Moines, Washington, USA

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Jan. 25, 2008

Absolutely love it. Very quick and easy. Depending on my mood I will use spinach instead of salad as suggested and I tend to use alot more greens. Also sometimes use brown rice.

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Mercedes

Cooking Level: Beginning

Home Town: Rosemary, Alberta, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Dec. 22, 2007

I won't be making this again.

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MamaRidd07

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2007

I served this for lunch and my husband said, "Wow! You can serve this anytime!"

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vwlinney

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Reviewed: Dec. 10, 2007

Dane thinks two much vinegar. Serves two, use two carrots, can cut oil. Try with bleu/feta cheese next time too.

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SweetTooth

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Reviewed: Dec. 5, 2007

I was skeptical because I'm not a salad lover but it was surprisingly very good. I added 3/4 c. of feta and 1/2 c. chopped walnuts. I think 2 c. of COOKED rice is sufficient. Great combination of flavours and I will definitely make it again.

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mama toto

Cooking Level: Expert

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Nov. 29, 2007

I was intrigued by this recipe since it didn't contain a bucket of mayonaise like most other tuna salads. OH MY GOODNESS! So quick and easy to make, and what a *fabulous* combination of flavors! I used fresh spinach and iceberg lettuce b/c that's what I had, I also threw in a small jar of seasoned feta cheese and a box of cherry tomatoes (halved so the juice mixes with everything else). It's a great recipe to customize to your own tastes. I just finished eating this for dinner so I am full now but I can't wait to have this again for lunch tomorrow! Thanks for a great recipe!!

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Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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Reviewed: Nov. 28, 2007

This (with a few minor changes) was an outstanding dish! I used baby spinach in place of the romaine and I also added some frozen peas to the rice about 10 minutes before the rice was done. I also omitted the vinegar as I do not like it. Thanks for the recipe! It is great for busy, working people who do not have a ton of time to devote to preparing a meal!

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Nov. 28, 2007

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.

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Jessica

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: New York, New York, USA

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Reviewed: Nov. 27, 2007

We loved this dish. I didn't have any tuna on hand so I substituted salmon and it was delicious!!! I will definitely make this dish again and try the brown rice as others have mentioned.

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kellyn

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Reviewed: Nov. 27, 2007

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.

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Denver Dish

Cooking Level: Intermediate

Home Town: San Juan Capistrano, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 27, 2007

Think a bit of fresh ginger might give it a little kick!

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donnavb

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Bastrop, Texas, USA

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Reviewed: Nov. 27, 2007

I love tuna so I was excited to try this take on it. I substituted couscous for the rice, it's always been my preference, and used spinich instead of the romaine b/c that was what I had. Real good with kalamata olives on the side.

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anna1982

Cooking Level: Beginning

Home Town: Lansing, Michigan, USA

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Reviewed: Nov. 17, 2007

This was fantastic and so simple! I also liked it with a dressing of lemon juice, extra virgin olive oil and minced garlic.

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Miranda

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2007

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!

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ursulaj.

Cooking Level: Expert

Living In: Weston, Florida, USA

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Reviewed: Jul. 20, 2007

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!

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FRIDAYYET

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Wilbraham, Massachusetts, USA

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Reviewed: May 19, 2007

Pretty good...

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: May 1, 2007

i used a little less oil and it tasted great! a nice salad with substance

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sarahbrown

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Reviewed: Mar. 26, 2007

This was good my family liked it. Its basically just a salad with rice and tuna. It needs more to it. Next time I make it I would like to add cherry tomatos cheese (maybe feta) kidney beens, olives.

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Niki562

Cooking Level: Intermediate

Home Town: La Mirada, California, USA

Living In: Lake Elsinore, California, USA

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Reviewed: Mar. 22, 2007

I really liked this salad.. I have a difficult time eating cold salads as I do not feel satisfied afterward, but the rice balances this out perfectly. I did use a large can of tuna and added some mushrooms. it's a keeper to ensure we eat all the the dark green leafy lettuce we have!

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lct1275

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Romaine Rice Tuna Salad

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