Several years ago, when I started investing in cookbooks I purchased one that was full of Low Fat Recipes. The name of the cookbook eludes me now but one of the recipes I got from this cookbook has not. For many years I have made this refreshing, healthy and delicious Tuna Rice Salad on various occasions. With its fresh ingredients and zesty dressing this Tuna Rice Salad is perfect for spring and summer because you can get the vegetables needed for this dish in season. You can make this salad for an entrée salad, as a side dish for other seafood dishes and why not bring it to your next pot-luck gathering. To change-up the flavours and texture of this salad I have substituted the tuna for cocktail shrimp and used any fresh vegetables I had on hand. The best vegetables for this dish are: celery, carrots, cucumber, peppers of any colour, tomatoes or fennel. For a hearty lunchtime meal I paired the Tuna Rice Salad with simple hard-boiled eggs sprinkled with salt and pepper.
1 can of solid tuna
2 cups of basmati rice, pre boiled
1 tomato, diced
1/2 cucumber, diced
1 celery stalk, diced
2 tbsp avocado oil
1 tbsp mayonnaise
juice of 1/2 lime
1 tsp apple cider vinegar
1 tsp mustard seed
1 tsp basil
1. Place the rice, tuna and vegetables in a large salad bowl.
2. In a small mixing bowl combine, the avocado oil, mayonnaise, lime juice, vinegar, mustard seed and basil to create the dressing.
3. Pour the dressing over the mixed salad ingredients and toss gently making sure to coat all the contents well. Season with salt and pepper to your liking.